Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

• Published in: Food science & technology Vol. 51; no. 1; pp. 211 - 217
• Main Authors: Barak, Sheweta, Mudgil, Deepak, Khatkar, B.S.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.04.2013; Elsevier
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; Bread; breadmaking quality; breads; Cereal and baking product industries; correlation; Crumb firmness; dough; dough development; firmness; flour; Food industries; Fundamental and applied biological sciences. Psychology; Gliadin; gluten; Glutenin; glutenins; pasting properties; protein content; rheology; Specific volume; temperature; viscosity; wheat; Specific volume; Crumb firmness; Gliadin; Glutenin; Bread; Bakery product; Bread making; Firmness; Flour; Cereal product; Quality; Plant protein; Cereal; Dough; Performance; Wheat; Variety; Rheological properties
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2012.09.011

Four wheat varieties were selected to study the contribution of gliadins and glutenins to the dough rheological parameters, pasting profile and bread quality. The results showed that gliadins, glutenins and Gli/Glu ratio had appreciable effects on the dough stability, dough development time, peak viscosity, breakdown viscosity, bread specific volume and crumb firmness. Glutenins observed a strong negative relation with peak viscosity, breakdown viscosity and pasting temperature while gliadins showed positive association with breakdown viscosity, setback and final viscosity. Gli/Glu ratio was negatively correlated with dough development time (r = −0.988), dough stability (r = −0.940), gluten index (r = −0.975) and protein content (r = −0.837). Protein (r = 0.826), gluten index (r = 0.557), gliadins (r = 0.546) and glutenins (r = 0.939) exhibited positive correlations with bread specific volume. However, higher Gli/Glu ratio was found to be adversely affecting the bread volume and crumb firmness suggesting the importance of a balance of both the gluten subfractions for enhanced bread quality. The results suggested that gliadins are equally important as glutenins in asserting the bread making performance of wheat varieties. ► Four wheat varieties with similar HMWGS composition & different Gli/Glu ratio were examined. ► Gliadins & glutenins had appreciable effects on the dough rheology. ► Higher glutenin content decreased the peak viscosity and pasting temperature. ► Gluten index, gliadins & glutenins positively affected bread quality.