Protein quality and quantity: A rheological assessment of their relative importance in breadmaking

Heaps, P. W.; Coppock, J. B. M.

doi:10.1111/j.1365-2621.1971.tb01592.x

Cited by 12 publications

(1 citation statement)

References 10 publications

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“…However, it is reported that wheat having higher protein contents ([12 %) was also found suitable for chapatti making, indicating the importance of quality or nature of proteins present in wheat in determining chapatti making quality [15]. Considerable amount of work has been reported with regard to protein and gluten contents, the proportion of gluten proteins, high molecular weight glutenin subunit composition and their relation to bread quality [16][17][18][19]. Fractionation and recombination studies have been reported with respect to bread to establish the role of individual constituents on bread quality and similar studies are required for chapattis.…”

Section: Introductionmentioning

confidence: 96%

Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality

et al. 2016

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Fractionation and reconstitution techniques were utilized to study the contribution of flour fractions mainly gluten in chapatti dough rheology and baking performance of chapatti. Micro-scale rheological methods and micro scale baking test on the basis of 10 g flour were used. Two Indian wheat cultivars (NIAW-301 and NIAW-34) were studied. Fractionation which involved defatting of flour, isolation of gluten, collection of aqueous suspension and separation into a soluble fraction and two starch fractions (upper and lower layer) by centrifugation. Reconstitution of the flour given reproducible results. Spreadability of the dough prepared from reconstituted dough was poor and decreased by 23.7 %. Addition of gluten to the dough resulted into decreased spreadability and increased dough resistance. Chapattis was prepared from fractionated flour showed poor baking performance. Addition of extra gluten to the flour resulted into good, pliable and soft textured chapatti.

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Section: Introductionmentioning

confidence: 96%

Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality

et al. 2016

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Studies on protein and its high‐molecular‐weight subunit composition in relation to chapati‐making quality of Indian wheat cultivars

Srivastava

Rao

2003

J Sci Food Agric

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In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati-making quality. The cultivars varied considerably in their protein characteristics and chapati-making potential. Results clearly indicated that both quantitative and qualitative characteristics of proteins influenced the chapati-making potential of cultivars. Puffed height, the important qualitative parameter of chapati, was positively correlated with protein content (r = 0.62, p < 0.05), gluten content (r = 0.79, p < 0.01), sodium dodecyl sulphate (SDS) sedimentation value (r = 0.57, p < 0.05) and Glu-1 quality scores of high-molecularweight (HMW) subunits (r = 0.66, p < 0.01). Overall quality score of chapati was positively correlated with gluten content (r = 0.64, p < 0.01), SDS sedimentation value (r = 0.60, p < 0.05) and Glu-1 score (r = 0.58, p < 0.05). HMW subunit composition varied considerably among cultivars. Cultivars having 5 þ 10 subunits at the Glu-1D chromosome, a protein content of about 130 g kg À1 and SDS sedimentation value around 75 ml yielded excellent chapatis, while those having 2 þ 12 subunits, a protein content of about 115 g kg À1 and SDS sedimentation value around 55 ml resulted in poor chapatis. Interestingly, the presence of the 1BL/1RS chromosome in cultivars had no adverse effect on chapati quality.

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A modified hypothesis for the structure and rheology of glutelins

Ewart¹

1972

J Sci Food Agric

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Cereal storage proteins, it is suggested, are more tolerant of genetic mutations than other proteins. Evolutionary tendencies may have been towards decreasing the cystine content and increasing the content of amino acids which are easily synthesised, especially those which are rich in nitrogen. The appearance of stress in molecular structure so that an intrachain SS bond is no longer able to close, thus creating interchain linkages, may have led to the origin of the glutelins.It is argued that a viscoelastic dough can be formed only if protein particles, which originate in the form of protein bodies, are able to form a continuous structure whether maintained by covalent bonds orland secondary forces. The constituent polypeptide chains of glutelins could be joined in a linear or a branched mode. A number of difficulties arise if the branched model is used to explain the properties of dough at the molecular level. In attempting to reconcile fact and theory, it is speculated that polypeptide chains of wheat, rye and barley glutelins form linear concatenations with two disulphide bonds connecting each chain to the next: continuity of structure in their doughs depends on entanglement and interaction by secondary forces. The glutelin molecules of oats and maize are unable to form a continuous network, hence the absence of viscoelasticity from doughs of these cereals. Two reasons are suggested: more probably the molecules are highly cross-linked in the branched mode and are thus incapable of significant entanglement; or if the molecules were cross-linked in the linear mode, poor solubility would ensure that protein-protein contacts in protein bodies were maintained, thus preventing dispersal of the protein and subsequent molecular entanglement. The glutelin molecules of sorghum appear to be too small to create a network by molecular entanglement. The importance of the disulphide interchange reaction is thought to lie in stress relaxation, but not in the creation of a dough structure. It is suggested that SS groups in viscoelastic doughs are sterically protected except when exposed by stress and consequently stress relaxation by SS interchange tends to occur only when it is needed.

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Protein quality and quantity: A rheological assessment of their relative importance in breadmaking

Cited by 12 publications

References 10 publications

Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality

Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality

Studies on protein and its high‐molecular‐weight subunit composition in relation to chapati‐making quality of Indian wheat cultivars

A modified hypothesis for the structure and rheology of glutelins

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