TY - JOUR
T1 - Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity
AU - Uthayakumaran, S.
AU - Tömösközi, S.
AU - Tatham, A. S.
AU - Savage, A. W.J.
AU - Gianibelli, M. C.
AU - Stoddard, F. L.
AU - Bekes, F.
PY - 2001
Y1 - 2001
N2 - The effects of α- + β-, γ, ω- and total gliadins on mixing, extension baking, and techno-functional properties of doughs from hard and soft flours were measured using small-scale techniques. The addition of all gliadin fractions resulted in decreased mixing time, peak resistance, maximum resistance to extension, and loaf height, and in increased resistance breakdown and extensibility. The various gliadin fractions showed differences in functional properties, with γ-gliadin reducing the mixing time and maximum resistance to extension to the greatest extent, ω-gliadin contributing to the greatest reduction in loaf height, and α- + βgliadins having the least effect on reducing loaf height. The effects of gliadin fractions on loaf height were correlated with molecular mass, and effects on mixing time, maximum resistance to extension, and extensibility were correlated with hydrophobicity.
AB - The effects of α- + β-, γ, ω- and total gliadins on mixing, extension baking, and techno-functional properties of doughs from hard and soft flours were measured using small-scale techniques. The addition of all gliadin fractions resulted in decreased mixing time, peak resistance, maximum resistance to extension, and loaf height, and in increased resistance breakdown and extensibility. The various gliadin fractions showed differences in functional properties, with γ-gliadin reducing the mixing time and maximum resistance to extension to the greatest extent, ω-gliadin contributing to the greatest reduction in loaf height, and α- + βgliadins having the least effect on reducing loaf height. The effects of gliadin fractions on loaf height were correlated with molecular mass, and effects on mixing time, maximum resistance to extension, and extensibility were correlated with hydrophobicity.
UR - http://www.scopus.com/inward/record.url?scp=0035102920&partnerID=8YFLogxK
U2 - 10.1094/CCHEM.2001.78.2.138
DO - 10.1094/CCHEM.2001.78.2.138
M3 - Article
AN - SCOPUS:0035102920
SN - 0009-0352
VL - 78
SP - 138
EP - 141
JO - Cereal Chemistry
JF - Cereal Chemistry
IS - 2
ER -