A relation between gluten protein amide content and baking performance of wheat flours

Gluten protein functionality remains the basis of any understanding of the end-product quality of wheat flours. Information about this functionality has been obtained by both in vivo and in vitro studies. Recent advances include structure/function studies of deletion mutants and transformed genotypes, where the genes incorporated were both naturally occurring genes and genes which have been desired to provide specific structural features. The contributions of these specific changes in structure to the rheology of the resulting doughs allow insight into the underlying physical processes that determine dough and end-product properties.

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Correlation of Quality Parameters with the Baking Performance of Wheat Flours

Cereal Chemistry ◽

10.1094/cchem-09-13-0194-cesi ◽

2014 ◽

Vol 91 (4) ◽

pp. 333-341 ◽

Cited By ~ 51

Author(s):

Silvia Maria Thanhaeuser ◽

Herbert Wieser ◽

Peter Koehler

Keyword(s):

Quality Parameters ◽

Wheat Flours ◽

Baking Performance

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Investigation of reported correlation coefficients between rheological properties of the wheat bread doughs and baking performance of the corresponding wheat flours

Trends in Food Science & Technology ◽

10.1016/j.tifs.2011.09.005 ◽

2012 ◽

Vol 24 (1) ◽

pp. 13-18 ◽

Cited By ~ 23

Author(s):

Valentina Stojceska ◽

Francis Butler

Keyword(s):

Rheological Properties ◽

Correlation Coefficients ◽

Wheat Bread ◽

Wheat Flours ◽

Baking Performance

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NanoUPLC-MSE reveals differential abundance of gluten proteins in wheat flours of different technological qualities

Journal of Proteomics ◽

10.1016/j.jprot.2021.104181 ◽

2021 ◽

Vol 239 ◽

pp. 104181

Author(s):

V.C. M. Victorio ◽

T. O. Alves ◽

G.H. M. F. Souza ◽

L.C. Gutkoski ◽

L.C. Cameron ◽

...

Keyword(s):

Differential Abundance ◽

Gluten Proteins ◽

Wheat Flours

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Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽

10.3390/foods10020228 ◽

2021 ◽

Vol 10 (2) ◽

pp. 228

Author(s):

Marina Schopf ◽

Katharina Anne Scherf

Keyword(s):

Water Absorption ◽

Water Content ◽

Wheat Flour ◽

Specific Volume ◽

Disulfide Bonds ◽

Protein Composition ◽

Absorption Capacity ◽

Water Absorption Capacity ◽

Water Addition ◽

Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

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