Effects of a High M_r Glutenin Subunit (1Bx20) on the Dough Mixing Properties of Wheat Flour

The effects on the mixing properties of doughs caused by the simple addition (without reduction/oxidation) or the incorporation (with reduction/oxidation) of a high M_r glutenin subunit, 1Bx20, were measured with a 2-g Mixograph. The results indicated that incorporation of the subunit increased the strength of the dough, whereas simple addition resulted in a decrease in dough strength. The studies indicate the potential of the method to study the functional properties of small amounts (50 mg in this study) of protein in the Mixograph.