2001
DOI: 10.1046/j.1365-2621.2001.00487.x
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Effect of glutenin subfractions on bread‐making quality of wheat

Abstract: Five glutenin subfractions (R2–R6) were extracted by sequential centrifugation and addition of sodium chloride, from defatted flours of three wheat cultivars viz. Aubaine (extra‐strong), Hereward (strong) and Riband (weak). Seven minutes mixing time was used to carry out fractionation on the basis of depolymerization of glutenin macropolymers (GMP) by using a 2‐g Mixograph traces. Depolymerization of GMP occurred at much higher rates in dough of weak cultivars compared with strong and extra‐strong cultivars. P… Show more

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Cited by 23 publications
(12 citation statements)
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“…Malt α-amylase is necessary for optimal yeast growth and gas production (Hrušková et al 2003). Vital gluten (G) is used to increase the protein content, water absorption of flour and dough tolerance, and to improve the final quality of the product in the bread production (Jood et al 2001;Day et al 2009;Ghorbel et al 2010). The vitality of gluten is generally assessed by its ability of increasing the volume and improving the crumb structure of bread baked from standard flour fortified with gluten (Esteller et al 2005).…”
mentioning
confidence: 99%
“…Malt α-amylase is necessary for optimal yeast growth and gas production (Hrušková et al 2003). Vital gluten (G) is used to increase the protein content, water absorption of flour and dough tolerance, and to improve the final quality of the product in the bread production (Jood et al 2001;Day et al 2009;Ghorbel et al 2010). The vitality of gluten is generally assessed by its ability of increasing the volume and improving the crumb structure of bread baked from standard flour fortified with gluten (Esteller et al 2005).…”
mentioning
confidence: 99%
“…The incomparable viscoelastic properties of the gluten dough make wheat gluten a highly valued functional protein. G is used to increase the protein content, water absorption of flour and dough tolerance, and improve the volume and final product quality (Drago & Gonzalez, 2001;Jood et al, 2001).…”
Section: Introductionmentioning
confidence: 99%
“…Other factors such as protein quality are also important. 5 Wheat quality is determined by high-molecular-weight glutenin subunits (HMW-GS) 6 and the molecular weight distribution (MWD) of wheat glutenin. 7 The MWD is determined by the ratios of monomeric/polymeric proteins, HMW-GS/low-molecular-weight glutenin subunits (LMW-GS) and glutenin/gliadin.…”
Section: Introductionmentioning
confidence: 99%
“…7 The MWD is determined by the ratios of monomeric/polymeric proteins, HMW-GS/low-molecular-weight glutenin subunits (LMW-GS) and glutenin/gliadin. 5,[7][8][9][10][11][12] Indeed, the unusual properties of gluten proteins enable wheat flour to be transformed into dough with suitable properties for breadmaking.…”
Section: Introductionmentioning
confidence: 99%