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1. Effect of heat on rheology of gluten fractions from flours with different bread-making quality

Author:
Stathopoulos, C.E.; Tsiami, A.A.; Dobraszczyk, B.J.; Schofield, J.D.
Source:
Journal of cereal science 2006 v.43 no.3 pp. 322-330
ISSN:
0733-5210
Subject:
gliadin,   etc   ; deformation; cultivars; breadmaking quality; fractionation; glutenins; elasticity (mechanics); polypeptides; breadmaking; rheological properties; Triticum aestivum; wheat gluten; heat treatment; molecular weight;     Show all 14 Subjects
Abstract:
... Flours from wheat varieties of differing bread-making quality were fractionated using a sequential salt precipitation technique. The gluten fractions in the different varieties varied in the proportion of HMW, LMW glutenins and gliadins. Their rheological behaviour was examined using constant strain (2%) small deformation oscillation tests over frequencies ranging from 0.005 to 10 Hz, before and a ...
DOI:
10.1016/j.jcs.2005.12.004

2. Do tyrosine crosslinks contribute to the formation of the gluten network in common wheat (Triticum aestivum L.) dough

Author:
Pena, E.; Bernardo, A.; Soler, C.; Jouve, N.
Source:
Journal of cereal science 2006 v.44 no.2 pp. 144-153
ISSN:
0733-5210
Subject:
gliadin,   etc   ; crosslinking; cultivars; breadmaking quality; glutenins; dough development; wheat flour; wheat; tyrosine; rheological properties; Triticum aestivum; chemical bonding; wheat gluten; molecular weight;     Show all 14 Subjects
Abstract:
... The relationships between flour proteins, the rheological properties of bread dough, and the formation of crosslinks between tyrosine residues during dough formation was investigated in 28 wheat varieties commonly cultivated in Spain. The glutenins were the most influential components for strength (W) and the ratio tenacity/extensibility (P/L), especially the high molecular weight (HMW) glutenins ...
DOI:
10.1016/j.jcs.2006.05.003

3. Gluten proteins from spelt (Triticum aestivum ssp. spelta) cultivars: A rheological and size-exclusion high-performance liquid chromatography study

Author:
Schober, T.J.; Bean, S.R.; Kuhn, M.
Source:
Journal of cereal science 2006 v.44 no.2 pp. 161
ISSN:
0733-5210
Subject:
gliadin,   etc   ; wheat; Triticum aestivum subsp. spelta; cultivars; wheat gluten; protein composition; particle size; rheological properties; swelling (materials); high performance liquid chromatography; size exclusion chromatography; strain differences;     Show all 12 Subjects
Abstract:
... The aim of this study was to understand the chemistry of spelt (Triticum aestivum ssp. spelta) gluten in relation to its quality, to classify European spelt cultivars based on gluten quality, and to compare their protein compositions with those of modern wheats. Gluten quality of two sets of 25 spelt cultivars was studied using dynamic oscillatory and creep tests, an SDS sedimentation test, moistu ...
Handle:
10113/8787
DOI:
10.1016/j.jcs.2006.05.007