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Effects of Gliadin Fractions on Functional Properties of Wheat Dough Depending on Molecular Size and Hydrophobicity
Author(s) -
Uthayakumaran S.,
Tömösközi S.,
Tatham A. S.,
Savage A. W. J.,
Gianibelli M. C.,
Stoddard F. L.,
Bekes F.
Publication year - 2001
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.2001.78.2.138
Subject(s) - gliadin , chemistry , gluten , mixing (physics) , food science , physics , quantum mechanics
The effects of α‐ + β‐, γ‐, ω‐ and total gliadins on mixing, extension baking, and techno‐functional properties of doughs from hard and soft flours were measured using small‐scale techniques. The addition of all gliadin fractions resulted in decreased mixing time, peak resistance, maximum resistance to extension, and loaf height, and in increased resistance breakdown and extensibility. The various gliadin fractions showed differences in functional properties, with γ‐gliadin reducing the mixing time and maximum resistance to extension to the greatest extent, ω‐gliadin contributing to the greatest reduction in loaf height, and α‐ + β‐gliadins having the least effect on reducing loaf height. The effects of gliadin fractions on loaf height were correlated with molecular mass, and effects on mixing time, maximum resistance to extension, and extensibility were correlated with hydrophobicity.