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Protein Composition‐Functionality Relationships for a Set of Argentinean Wheats
Author(s) -
Cuniberti M. B.,
Roth M. R.,
MacRitchie F.
Publication year - 2003
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.2003.80.2.132
Subject(s) - chemistry , gliadin , composition (language) , food science , gluten , protein quality , globulin , glutelin , high protein , storage protein , biochemistry , biology , philosophy , linguistics , gene , immunology
Relationships between flour functional properties and protein composition were studied using a set of 138 Argentinean wheat samples. Among different protein groups, the incremental increase of gliadin with increasing grain protein content was highest followed by polymeric protein with albumin‐globulin content much lower. Functional properties could be divided into two groups based on dependence on protein composition. Properties such as dough extensibility and bake test loaf volume correlated highly with the percentage of polymeric protein in the grain. Properties such as mixograph dough development time were best correlated with the percentage of polymeric protein in the protein (PPP). Alveograph tenacity showed no significant dependence on PPP. as found previously for extensigraph maximum resistance, but it was correlated with the percentage of unextractable polymeric protein in the protein. Energy ( W ) appeared to be a more useful alveograph parameter for predicting flour quality.