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Relationships between gluten rheological properties and hearth loaf characteristics

Tronsmo, K.M., Magnus, E.M., Faergestad, E.M. and Schofield, J.D. (2003) Relationships between gluten rheological properties and hearth loaf characteristics. Cereal Chemistry, 80 (5). pp. 575-586. ISSN 0009-0352

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Abstract/Summary

The rheological properties of fresh gluten in small amplitude oscillation in shear (SAOS) and creep recovery after short application of stress was related to the hearth breadbaking performance of wheat flours using the multivariate statistics partial least squares (PLS) regression. The picture was completed by dough mixing and extensional properties, flour protein size distribution determined by SE-HPLC, and high molecular weight glutenin subunit (HMW-GS) composition. The sample set comprised 20 wheat cultivars grown at two different levels of nitrogen fertilizer in one location. Flours yielding stiffer and more elastic glutens, with higher elastic and viscous moduli (G' and G") and lower tan 8 values in SAOS, gave doughs that were better able to retain their shape during proving and baking, resulting in breads of high form ratios. Creep recovery measurements after short application of stress showed that glutens from flours of good breadmaking quality had high relative elastic recovery. The nitrogen fertilizer level affected the protein size distribution by an increase in monomeric proteins (gliadins), which gave glutens of higher tan delta and flatter bread loaves (lower form ratio).

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:12939
Uncontrolled Keywords:WHEAT-FLOUR DOUGHS, BREAD-MAKING QUALITY, STRESS-RELAXATION, FUNCTIONAL-PROPERTIES, MOLECULAR-WEIGHT, MIXING PROPERTIES, SIZE, DISTRIBUTION, DURUM-WHEAT, BREADMAKING PERFORMANCE, SUBUNIT COMPOSITION

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