Protein Composition‐Functionality Relationships for a Set of Argentinean Wheats

• Published in: Cereal chemistry Vol. 80; no. 2; pp. 132 - 134
• Main Authors: Cuniberti, M. B., Roth, M. R., MacRitchie, F.
• Format: Journal Article
• Language: English
• Published: St. Paul, MN The American Association of Cereal Chemists, Inc 01.03.2003; American Association of Cereal Chemists
• Subjects: Biological and medical sciences; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; Wheat flour; Cereal product; Plant protein; Cereal; Dough; Technological properties; Wheat; Protein; Cultivar; Rheological properties
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM.2003.80.2.132

ABSTRACT Relationships between flour functional properties and protein composition were studied using a set of 138 Argentinean wheat samples. Among different protein groups, the incremental increase of gliadin with increasing grain protein content was highest followed by polymeric protein with albumin‐globulin content much lower. Functional properties could be divided into two groups based on dependence on protein composition. Properties such as dough extensibility and bake test loaf volume correlated highly with the percentage of polymeric protein in the grain. Properties such as mixograph dough development time were best correlated with the percentage of polymeric protein in the protein (PPP). Alveograph tenacity showed no significant dependence on PPP. as found previously for extensigraph maximum resistance, but it was correlated with the percentage of unextractable polymeric protein in the protein. Energy (W) appeared to be a more useful alveograph parameter for predicting flour quality.