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...

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Bibliographic Details
Published in:Journal of cereal science 1997-11, Vol.26 (3), p.271-277
Main Authors: Fido, R.J., Békés, F., Gras, P.W., Tatham, A.S.
Format: Article
Language:English
Subjects:
Biological and medical sciences
breadmaking
Cereal and baking product industries
Extensograph
Food industries
Fundamental and applied biological sciences. Psychology
gliadin
Mixograph
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Summary: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.
ISSN:0733-5210
1095-9963
DOI:10.1006/jcrs.1997.0138