Chemistry of gluten proteins

Wieser, Herbert

doi:10.1016/j.fm.2006.07.004

Cited by 1,432 publications

(1,241 citation statements)

References 12 publications

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“…O glúten é constituído por uma massa viscoelástica tridimensional que proporciona as características físicas e reológicas de plasticidade, viscosidade e elasticidade importantes para a massa (HAARD, 1992;WIESIR, 2007). Farinhas com baixos teores de glúten podem propiciar a obtenção de uma massa com menor absorção de água.…”

Section: Resultsunclassified

“…Os grãos de trigo com elevados teores de glúten úmido tendem a produzir as farinhas denominadas fortes (strong), enquanto que os grãos de trigo com baixos teores de glúten úmido proporcionam a obtenção de farinhas denominadas fracas (weak), as quais apresentam baixa elasticidade e baixo teor de proteínas, sendo utilizadas principalmente na elaboração de bolachas e doces (FARONI et al, 2007;WIESIR, 2007 O peso hectolitro (PH), massa de 100 litros expressa em quilogramas, é utilizado como medida tradicional de comercialização em vários países, e expressa indiretamente a qualidade de grãos. Sabe-se que quanto maior o valor do pH, maior a aceitação e valorização de mercado do produto ( MAZZUCO et al, 2002).…”

Section: Resultsunclassified

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Qualidade tecnológica de grãos e farinhas de trigo nacionais e importados

Costa¹,

Souza²,

Stamford³

et al. 2008

Ciênc. Tecnol. Aliment.

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O trigo como matéria-prima pode ser considerado como responsável pela qualidade da sua farinha, considerando-se a diversidade das variedades de grãos existentes, bem como as condições de clima e solo de cada região. O trigo possui importante papel no aspecto econômico e nutricional da alimentação humana, pois a sua farinha é largamente utilizada na indús-tria alimentícia (FERREIRA, 2003; GIEKO;DUBKOVSKY;.A qualidade do grão de trigo é o resultado da interação das condições de cultivo (interferência do solo, clima, pragas, manejo da cultura e da cultivar), em soma à interferência das operações de colheita, secagem e armazenamento, fatores estes AbstractWheat flour has a wide range of applications in the food industry, with an important economic and nutritional role in the human diet. It is known that the nutritional and technological aspects of wheat flour depend on the cultivation, harvesting, drying and storage conditions of the wheat grains used as raw material. This research aimed at analyzing the technological quality of samples of national and imported wheat grains, as well as of flour samples obtained from them. For this, physical-chemical (moisture, wet gluten, mineral content, falling number, hectoliter weight) and farinographic (water absorption, development time, stability) analyses were carried out. Physical-chemical analyses showed significant differences (p < 0.05) in the mineral content, wet gluten and falling number of the imported and national grain samples, and also among the flour samples obtained from them. Moisture was the only physical-chemical parameter that did not present a significant difference (p < 0.05) among the national and imported samples. Imported wheat grains and their flours presented higher values for wet gluten (28.0-33.4 %) and falling number (322.33-428.33 seconds), when compared to the national samples. Farinographic analyses showed a significant difference (p < 0.05) in water absorption, development time and stability among the national and imported wheat flour samples. Moreover, the farinographic analyses presented noteworthy values for water absorption (54.43-59.30 %) and stability (10.0-24.75 minutes) for the imported wheat flours. These results showed a lower technological quality of the national wheat grains and flours studied, when compared to the imported samples, with a negative interference in their industrial use and economic value. Keywords: wheat; wheat flour; technological quality. ResumoA farinha de trigo possui variadas aplicações na indústria de alimentos, apresentando um importante papel no aspecto econômico e nutricional da alimentação humana. Sabe-se, que as características nutricionais e tecnológicas da farinha de trigo sofrem interferência direta das condições de cultivo, colheita, secagem e armazenamento dos grãos de trigo utilizados como matéria-prima. Este estudo objetivou avaliar a qualidade tecnológica de amostras de grãos de trigo nacionais e importados, bem como de amostras de farinhas produzidas a partir destes grãos, através da análise de par...

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Section: Resultsunclassified

Qualidade tecnológica de grãos e farinhas de trigo nacionais e importados

Costa¹,

Souza²,

Stamford³

et al. 2008

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

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“…UPP/TPP(%), a criterion of dough strength (Gupta et al 1993), were significantly higher in the NILs than in the corresponding recurrent parents. It has been suggested that the positive effect of the subunits 5 + 10 is largely due to the presence of an extra cysteine residue in the subunit 5 compared with other x-type subunits (Anderson et al 1989, Wieser 2007. These results indicated that by the introduction of the Glu-D1d allele, the polymerization of glutenin was promoted, and polymeric protein shifted from extractable to unextractable ones, without change in the absolute quantity of total polymeric protein.…”

Section: Discussionmentioning

confidence: 99%

Effect of the High-Molecular-Weight Glutenin Allele, Glu-D1d, on Noodle Quality of Common Wheat

et al. 2007

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In the southwestern part of Japan, weakness of the dough produced from soft wheat used for white salted noodles, resulting from low protein content and poor protein quality, is one of the shortcomings in noodle quality. We investigated the effect of the high-molecular-weight glutenin allele, Glu-D1d, on dough properties and noodle quality using near-isogenic lines (NILs) of three soft wheat cultivars. The NILs with the GluD1d allele showed significantly stronger dough, based on the sodium dodecyl sulfate sedimentation volume and the proportion of unextractable polymeric protein in total polymeric protein, than that of the corresponding recurrent parents with the Glu-D1f allele, suggesting that the Glu-D1d allele exerts a positive effect on dough strength, even when the protein content is low (around 8.0%). The positive effect of the Glu-D1d allele on dough strength was most pronounced in the cultivar harboring the Glu-A1c allele (null allele) with weaker dough. Significant differences were found between the NILs and the corresponding recurrent parents in the breaking force of cooked noodles based on instrumental assessment and in the noodle firmness based on sensory assessment, suggesting that the dough strength conferred by the Glu-D1d allele affected the firmness of cooked noodles.

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“…Gluten's elastic nature helps increase loaf volume by trapping carbon dioxide gas produced in the fermentation process. Gluten enables hearth breads to retain their shape better while baking and provides the strength needed in baked products to support heavy, high fiber ingredients such as whole grains, raisins, nuts or dried fruits (Wieser 2007). Spring wheat contains higher protein content which is valuable for food supplementation (Ohm et al 2008;Frant and Bujak 2004).…”

Section: Introductionmentioning

confidence: 99%

Suitability of spring wheat varieties for the production of best quality pizza

et al. 2012

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The selection of appropriate wheat cultivars is an imperative issue in product development and realization. The nutritional profiling of plants and their cultivars along with their suitability for development of specific products is of considerable interests for multi-national food chains. In this project, Pizza-Hut Pakistan provided funds for the selection of suitable newly developed Pakistani spring variety for pizza production. In this regard, the recent varieties were selected and evaluated for nutritional and functional properties for pizza production. Additionally, emphasis has been paid to assess all varieties for their physico-chemical attributes, rheological parameters and mineral content. Furthermore, pizza prepared from respective flour samples were further evaluated for sensory attributes Results showed that Anmool, Abadgar, Imdad, SKD-1, Shafaq and Moomal have higher values for protein, gluten content, pelshenke value and SDS sedimentation and these were relatively better in studied parameters as compared to other varieties although which were considered best for good quality pizza production. TD-1 got significantly highest score for flavor of pizza and lowest score was observed from wheat variety Kiran. Moreover, it is concluded from current study that all wheat varieties except TJ-83 and Kiran exhibited better results for flavor.

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Chemistry of gluten proteins

Cited by 1,432 publications

References 12 publications

Qualidade tecnológica de grãos e farinhas de trigo nacionais e importados

Qualidade tecnológica de grãos e farinhas de trigo nacionais e importados

Effect of the High-Molecular-Weight Glutenin Allele, Glu-D1d, on Noodle Quality of Common Wheat

Suitability of spring wheat varieties for the production of best quality pizza

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