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Effects of High and Low Molecular Weight Glutenin Subunits on Rheological Dough Properties and Breadmaking Quality of Wheat
Author(s) -
Antes Susanne,
Wieser Herbert
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.2001.78.2.157
Subject(s) - chemistry , glutenin , wheat flour , food science , protein subunit , gluten , biochemistry , gene
High molecular weight (HMW) or low molecular weight (LMW) subunits of different chemical state (reduced, reoxidized with KBrO 3 , or KIO 3 ) or gliadins were added in 1% amounts to a base flour of the wheat cultivar Rektor and mixed with water. The corresponding doughs were then characterized by microscale extension tests and by microbaking tests and were compared to doughs from the base flour without additives. The maximum resistance of dough was strongly increased by HMW subunits in a reduced state and by HMW subunits reoxidized with KBrO 3 . A moderate increase of resistance was caused by HMW subunits reoxidized with KIO 3 and by LMW subunits reoxidized with KBrO 3 or KIO 3 . This resistance was strongly lowered by LMW subunits in a reduced state and by gliadins. The extensibility of dough was significantly increased only by gliadins and reduced HMW subunits; HMW subunits reoxidized with KBrO 3 had no effect, and all other fractions had a decreasing effect. In particular, glutenin subunits reoxidized with KIO 3 induced marked decrease of extensibility, resulting in bell‐shaped curve extensigrams, which are typical for plastic properties. The effect of reoxidized mixtures (2:1) of HMW and LMW subunits on maximum resistance depended on the oxidizing agent and on the conditions (reoxidation separated or together); extensibility was generally decreased. Bread volume was increased by addition of HMW subunits (reduced or reoxidized with KBrO 3 ) and decreased by LMW subunits (reoxidized with KBrO 3 or KIO 3 ) and by a HMW‐LMW subunit mixture (reoxidized with KBrO 3 ). The volume was strongly decreased by addition of reduced LMW subunits. A high bread volume was related to higher values for both resistance and extensibility.