Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition

Weegels, P.L.; Hamer, R.J.; Schofield, J. D.

doi:10.1006/jcrs.1996.0082

Cited by 130 publications

(76 citation statements)

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“…Likewise, the SHI value for overmixed Bison dough increases to twice its initial value over the course of 60 min (from 0.9 to 1.9), but in the end also fails to reach the SHI value (7.5) corresponding to the optimal mixing time. With extensional tests it is thus possible to track the reformation of the gluten network, but in line with the compositional data of Don et al [22] and Weegels et al [27], we also observe that in the end this recovery cannot undo all the damage caused by overmixing.…”

Section: Extensional Testssupporting

confidence: 64%

“…We observed no transition point between two types of destruction regimes. In addition, the compositional data of Don et al [22] and Weegels et al [27], together with our extensional tests, indicate that while the gluten network is indeed liable to disaggregation and most likely even depolymerisation, the damage is always partially reversible. We therefore conclude that depending on the strain amplitude, the LAOS tests might disrupt the starch aggregates, the linkages between the starch component and the gluten proteins, as well as the gluten network itself.…”

Section: Oscillatory Testsmentioning

confidence: 89%

“…At this point the dough is optimally developed. Upon prolonged mixing, the gluten protein sheets get dispersed, and partial disaggregation or even depolymerisation may occur [22,23,24,25,26,27]. Microstructural studies have indeed established that during mixing the gluten proteins undergo significant morphological changes [28,29,30,31].…”

Section: Introductionmentioning

confidence: 96%

“…However, this loss of network integrity is, to some extent at least, reversible. Extraction experiments indicated that during the resting period after mixing, the amount of glutenin macropolymer steadily increased, yet even after 1.5 -2 hours, the recovery was found to be still far from complete [22,27]. As with the breakdown of the gluten network, the mechanisms by which the network is reformed during the subsequent resting period are still under debate.…”

Section: Extensional Testsmentioning

confidence: 99%

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The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

et al. 2017

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The viscoelastic properties of wheat flour dough are known to be very sensitive to small changes in water content and mixing time. In this study the simple scaling law originally proposed by [Rheol. Acta 9, 497-500] to capture the water dependency of the dynamic moduli in small amplitude oscillatory shear, was also applied to creep-recovery shear tests and extensional tests. The scaling law turns out to be valid not only in the linear region, but to a certain extent also in the non-linear region. At sufficiently high water levels, a 'free' water phase exists in dough, which attenuates the starch-starch and gluten-starch interactions. Dough characterisation after different mixing times shows that overmixing may cause a disaggregation or even depolymerisation of the gluten network. The network breakdown, as well as the subsequent (partial) recovery, are clearly reflected in the value of the strain-hardening index, for which a maximum is reached at a mixing time close to the optimum as determined with the Mixograph. Finally, the gluten proteins turn out to be much less susceptible to overmixing in an oxygen-lean environment, which demonstrates the significant role of oxygen in the degradation process.

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Section: Extensional Testssupporting

confidence: 64%

Section: Oscillatory Testsmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 96%

Section: Extensional Testsmentioning

confidence: 99%

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The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

et al. 2017

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“…Because of this, researches on gluten include 250 years duration. Beside of functional properties of gluten proteins their extraordinary structure and properties triggers studies at this area [1] [9]. Gliadin and glutenin from storage proteins are basic components who determine cooking properties and build gluten polymers [10].…”

Section: Wheat Storage Proteinsmentioning

confidence: 99%

Protein Structure of Wheat and Factors Effect on Wheat Protein Quality

Özdemir¹,

Soylu²

2015

International Conference on Chemical, Agricultural and Biological Sciences (CABS-2015) Sept. 4-5, 2015 Istanbul (Turkey)

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Wheat Proteins

Juhász

Békés²,

Wrigley

2014

Applied Food Protein Chemistry

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Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition

Cited by 130 publications

References 0 publications

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

Protein Structure of Wheat and Factors Effect on Wheat Protein Quality

Wheat Proteins

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