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Effect of Proline and Glutamine on the Functional Properties of Wheat Dough in Winter Wheat Varieties
Author(s) -
Fermin Brenda C.,
Hahm T.S.,
Radinsky Julia A.,
Kratochvil Robert J.,
Hall John E.,
Lo Y. Martin
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb07183.x
Subject(s) - proline , glutenin , glutamine , gluten , food science , amino acid , wheat gluten , chemistry , biochemistry , protein subunit , gene
Combinations of proline and glutamine significantly increased the functional properties of soft wheat that were unseen when added individually. To hard wheat, proline contributed more positively than glutamine on most dough and bread properties, which is different from the observations with soft wheat. Addition of glutamine to hard wheat increased the amount of gluten and glutenin after mixing, whereas proline hinders gluten formation despite the increase in glutenin. The ability of proline and glutamine to modify the functional properties of dough and bread appears to be interdependent. Addition of either proline or glutamine appears to have a protective effect on the retention of the other amino acid during breadmaking.