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Role of Flour Fractions in Breadmaking Quality of Frozen Dough
Author(s) -
Lu W.,
Grant L. A.
Publication year - 1999
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1999.76.5.663
Subject(s) - glutenin , chemistry , gliadin , food science , fraction (chemistry) , starch , gluten , wheat flour , cultivar , chromatography , botany , biochemistry , protein subunit , biology , gene
The primary objective of the research was to fractionate two flours into four major flour components (starch, water solubles, gliadin, and glutenin) and determine the contributions of these fractions to frozen dough quality. Two hard red spring wheat flours of diverse mixing properties, Glupro (strong) and Prospect (weak), were used. When each fraction of Prospect was replaced by the corresponding Glupro fraction, the baking quality of the Prospect reconstituted frozen doughs was improved. Replacement of Glupro fractions with equivalent Prospect fractions resulted in a decline in baking quality of the reconstituted frozen doughs. The functional properties of the four fractions appeared to depend on interactions between fraction and flour components. This was observed when two fractions from one cultivar were simultaneously exchanged with the corresponding two fractions of the other cultivar. This experiment resulted in better baking quality than that of the original reconstituted flours. Within the strong and weak flours, the effect of each fraction on frozen dough was significantly different. Of the four fractions, glutenin played a predominant role in baking quality of the frozen doughs. The gliadin and starch fractions contributed significantly to frozen dough quality but not as much as the glutenin fraction. The contribution of the water‐soluble fractions to frozen dough quality was minimal. Results of this study corroborate published reports that stronger flours perform better in frozen bread doughs. Intercultivar differences in flour strength required for frozen doughs appear to be in the glutenin protein fraction.