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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. Using the Gluten Peak Tester as a tool to measure physical properties of gluten

Author:
Melnyk, John P.; Dreisoerner, Jens; Marcone, Massimo F.; Seetharaman, Koushik
Source:
Journal of cereal science 2012 v.56 no.3 pp. 561-567
ISSN:
0733-5210
Subject:
gliadin,   etc   ; baked goods; cultivars; ethanol; flour; fractionation; functional properties; glutenins; mixing; temperature; torque; wheat; wheat gluten;     Show all 13 Subjects
Abstract:
... The functional properties of wheat are largely dictated by composition and interactions of the gluten proteins. All flours contain gliadin and glutenin, but produce baked products of varying quality, which provides evidence that gluten proteins from different wheats possess different properties. A common method to study differences in gluten properties, which is utilized in this study, is fraction ...
DOI:
10.1016/j.jcs.2012.07.015

4. Preparation and chemical characterisation of glutenin macropolymer (GMP) gel

Author:
Mueller, Eva; Wieser, Herbert; Koehler, Peter
Source:
Journal of cereal science 2016 v.70 pp. 79-84
ISSN:
0733-5210
Subject:
gliadin,   etc   ; albumins; biopolymers; bread dough; breadmaking quality; crude protein; cultivars; ethanol; flour; freeze drying; gels; globulins; glutenins; starch; ultracentrifugation; washing; wheat; wheat gluten;     Show all 18 Subjects
Abstract:
... Glutenin macropolymer (GMP) is the SDS-insoluble subfraction of wheat gluten and one of the largest protein-based biopolymers in nature. Its amount in flours is strongly correlated with dough and bread quality. The aim of the present work was to optimise the preparation and to characterise the chemical composition of GMP. The best conditions for preparation were extraction of defatted flour with n ...
DOI:
10.1016/j.jcs.2016.05.021

5. Characterization of wheat gluten subunits by liquid chromatography – Mass spectrometry and their relationship to technological quality of wheat

Author:
Aghagholizadeh, Roya; Kadivar, Mahdi; Nazari, Mohammad; Mousavi, Fatemeh; Azizi, Mohammad Hossein; Zahedi, Morteza; Rahiminezhad, Mohammad Reza
Source:
Journal of cereal science 2017 v.76 pp. 229-235
ISSN:
0733-5210
Subject:
gliadin,   etc   ; baking; cultivars; flat breads; glutenins; liquid chromatography; mass spectrometry; peptides; storage proteins; trypsin; wheat; wheat gluten;     Show all 12 Subjects
Abstract:
... The quality of common wheat is largely influenced by the composition of its storage proteins. The currently presented research explores factors influencing observed differences in quality and quantity between wheat cultivars, in particular in relation to gluten composition and its relationship to technological characteristics. Eight wheat cultivars (H. Wieser, Seilmeier, W., Belitz, H.D., 1994 Par ...
DOI:
10.1016/j.jcs.2017.06.016