Effects of α-, β-, γ- and ω-gliadins on the dough mixing properties of wheat flour

Gliadins were extracted from wheat and individual groups (α-, β-, γ-, ω-1 and ω-2) purified. The effects of the individual groups of gliadin on the mixing properties of doughs from low and high protein flours were measured on a 2-g Mixograph and a prototype microextension tester. The addition of all groups of gliadin resulted in a decrease in dough strength. The relative weakening effects were ω-1>ω-2≈α-≈β->γ-in the Mixograph, and γ->α-≈β-≈ω-2≈ω-1 in the Extensograph.