Effect of puroindolines on the breadmaking properties of wheat flour

The role of lipid-binding proteins from wheat seed (puroindolines) on the breadmaking properties of wheat flour was investigated by determining the relationship between breadmaking quality and puroindoline content in samples of 32 wheat cultivars. An inverse relationship was mainly explained by the...

Full description

Saved in:
Bibliographic Details
Published in:Cereal chemistry 1998-03, Vol.75 (2), p.222-229
Main Authors: Dubreil, L. (INRA Laboratoire de Biochimie et Technologie des Proteines, Nantes, France.), Meliande, S, Chiron, H, Compoint, J.P, Quillien, L, Branlard, G, Marion, D
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
BAKING CHARACTERISTICS
BINDING PROTEINS
Biochemistry
Biochemistry, Molecular Biology
Biological and medical sciences
BREAD
BREADMAKING
Cereal and baking product industries
CHEMICAL COMPOSITION
CRUMB
CULTIVARS
DOUGH LIQUOR
DOUGHS
FOAMING
Food industries
Fundamental and applied biological sciences. Psychology
Genetics and breeding of economic plants
HARDNESS
Life Sciences
PLANT PROTEIN
QUALITY
RHEOLOGICAL PROPERTIES
SURFACE QUALITY
Varietal selection. Specialized plant breeding, plant breeding aims
VARIETIES
VOLUME
WHEATS
Yield, quality, earliness, varia
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The role of lipid-binding proteins from wheat seed (puroindolines) on the breadmaking properties of wheat flour was investigated by determining the relationship between breadmaking quality and puroindoline content in samples of 32 wheat cultivars. An inverse relationship was mainly explained by the link between hardness and puroindoline contents. This link is in agreement with previous results which have shown a close structural identity between basic friabilins and puroindolines. Next, the effect of puroindolines in breadmaking was investigated by performing reconstitution experiments with two puroindoline-free hard cultivars of opposite quality (Florence Aurore and Ecrin) as indicated in the screened wheat sample. Addition of 0.1% puroindolines to these flours drastically modified both the rheological properties of doughs and the structure of the bread crumb. Puroindolines are essential to the foaming properties of dough liquor, and a close relationship was found between the fine grain crumb provided by reconstituted flours with puroindolines and the fine structure of corresponding dough liquor foams. The effect of puroindolines on bread volume was mainly related to the rheological properties of wheat doughs
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM.1998.75.2.222