Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties

2015 ◽  
Vol 38 (2) ◽  
pp. 71-82 ◽  
Author(s):  
Vandana Dhaka ◽  
B.S. Khatkar
Keyword(s):  
Rheological Properties ◽  
Bread Making ◽  
Wheat Varieties ◽  
Dough Rheological Properties

scholarly journals Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties

2014 ◽  
Vol 2 (4) ◽  
pp. 195-200 ◽  
Author(s):  
Xiushi Yang ◽  
Li Wu ◽  
Zhihua Zhu ◽  
Guixing Ren ◽  
Sancai Liu
Keyword(s):  
Rheological Properties ◽  
Wheat Varieties ◽  
Flour Quality ◽  
Dough Rheological Properties ◽  
Chinese Wheat

scholarly journals Yapraktan Üre, Potasyum Sülfat ve Çinko Sülfat Uygulamalarının Ekmeklik Buğdayın Glutopeak, Bazı Protein Kalitesi ve Farinograf Özellikleri Üzerine Etkisi

2019 ◽  
Vol 7 (10) ◽  
pp. 1730
Author(s):  
Hatun Barut ◽  
Yaşar Karaduman ◽  
Arzu Akın ◽  
Sait Aykanat ◽  
Ali Alparslan Ezici
Keyword(s):  
Lactic Acid ◽  
Rheological Properties ◽  
Zinc Sulphate ◽  
Protein Quality ◽  
Storage Proteins ◽  
Field Conditions ◽  
Dough Rheology ◽  
Potassium Sulphate ◽  
Bread Making ◽  
Dough Rheological Properties

Nitrogen and sulphur application has a significant effect on the quality and quantity of storage proteins of wheat which affect the bread making process. In this study, effect of foliar applications of urea, potassium sulphate (K2SO4) and zinc sulphate heptahydrate (ZnSO4.7H2O), under field conditions at vegetative and generative periods of wheat, were investigated for their effects on protein quality (SDS sedimentation and STK-Lactic Acid values), Glutopic parameters [(PMT (s)), BM (BE), BEM (BE) and PM (BE)] and dough rheological properties [stability (min), degree of softening (BU)] of wheat. Experiments were conducted in two trial groups. In the first trial, foliar treatments of 0% (Control); 0,5% Urea; 1% Urea; 0,5% ZnSO4.7H2O; 0,5% Urea+0,5% ZnSO4.7H2O; 1% Urea+0,5% ZnSO4.7H2O; 0,5% K2SO4 and 1% K2SO4; in the second trial, 0%; 0,5% Urea+0,5% K2SO4; 0,5% Urea+1% K2SO4;1% Urea+0,5% K2SO4; 1% Urea+1% K2SO4 were performed. As a result, in the first trial, 0,5% Urea, 1% Urea+0,5% ZnSO4 and 0,5% K2SO4; in the second trial, 1% Urea+0,5% K2SO4 were found the most prominent applications. According to the obtained results, the effect of urea, potassium sulphate and zinc sulphate applications on protein quality, gluten rheology and dough rheology was found to be significant.

scholarly journals Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

2021 ◽  
Vol 8 ◽  
Author(s):  
Liwei Yu ◽  
Yanrong Ma ◽  
Yiyue Zhao ◽  
Yilin Pan ◽  
Renmei Tian ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Wheat Variety ◽  
Starch Digestibility ◽  
Wheat Bread ◽  
Bread Making ◽  
Hulless Barley ◽  
Nutritional Compounds ◽  
Stability Time ◽  
Dough Rheological Properties

Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional compounds, such as β-glucan and polyphenol, which can be added to wheat flour to improve the dough nutritional quality. In this study, different formulated dough samples were obtained by individually adding four hulless barley flours into flour of a wheat variety (Jimai 44, designated as JM) which has very strong gluten. The effects of hulless barley supplementation on gluten structure, dough rheological properties, bread-making properties, and starch digestibility were assessed. The results showed that compared with JM dough, substitution of hulless barley flour to wheat flour at levels ranging from 10 to 40% negatively affected gluten micro-structure and dough mixing behavior, because the cross-links of gluten network were partially broken and the dough development time and stability time were shortened. For the hulless barley-supplemented bread, specific volume was significantly (P < 0.05) increased while springiness was not greatly changed. Furthermore, the hydrolysed starch rate in hulless barley-supplemented bread was decreased, compared with that in JM bread. Importantly, the contents of β-glucan, polyphenols and flavonoids in hulless barley-supplemented bread were 132.61–160.87%, 5.71–48.57%, and 25–293.75% higher than those in JM bread, respectively. Taken together, the hulless barley-supplemented bread has been fortified with enhanced nutritional components, more desirable bread-making quality, and improved starch hydrolytic properties, which shows a great potential to use hulless barley as a health supplement.

scholarly journals Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 333 ◽  
Author(s):  
Georgiana Gabriela Codină ◽  
Ana Maria Istrate ◽  
Ioan Gontariu ◽  
Silvia Mironeasa
Keyword(s):  
Rheological Properties ◽  
Composite Flour ◽  
Bread Making ◽  
Heating And Cooling ◽  
Composite Flours ◽  
Starch Retrogradation ◽  
The Difference ◽  
Dough Rheological Properties ◽  
Dough Development Time ◽  
Wheat Flours

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed–wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat–flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of p < 0.05. The bread physical and sensory quality was improved up to a level of 10–15% flaxseed flour addition in wheat flour.

scholarly journals Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough

2021 ◽  
Vol 16 (1) ◽  
pp. 641-652
Author(s):  
Sławomir Franaszek ◽  
Bolesław Salmanowicz
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
Common Wheat ◽  
High Performance ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Low Molecular Weight ◽  
Wheat Varieties ◽  
Breeding Lines ◽  
Capillary Zone

Abstract The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.

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