Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread

Chaudhary, Nisha; Dangi, Priya; Khatkar, B. S.

doi:10.1016/j.foodchem.2016.04.043

Cited by 22 publications

(18 citation statements)

References 32 publications

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“…It is also supported by prior data using rabbit oesophageal epithelium in which oesophageal mucosa exposed to acid and pepsin became permeable to epidermal growth factor and to a dextran as large as 20 kD . Gliadin proteins start at 20 kD …”

Section: Discussionsupporting

confidence: 72%

Presence of intraepithelial food antigen in patients with active eosinophilic oesophagitis

Marietta

Geno

Smyrk

et al. 2016

Aliment Pharmacol Ther

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Section: Discussionsupporting

confidence: 72%

Presence of intraepithelial food antigen in patients with active eosinophilic oesophagitis

Marietta

Geno

Smyrk

et al. 2016

Aliment Pharmacol Ther

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“…Ohm, Manthey, and Elias () investigated the association between protein molecular weight distribution and quality traits in durum wheat and found that SDS‐unextractable glutenin polymeric proteins show positive correlations with mixograph characteristics and cooking characteristics, whereas SDS‐extractable gliadins show negative correlations with the same parameters. Chaudhary, Dangi, and Khatkar () also performed similar studies regarding molecular weight distribution and quality using bread wheat and found that glutenin fractions show positive correlations with dough development time, dough stability, and loaf volume. Inverse observations were made for the gliadin fraction.…”

Section: Resultsmentioning

confidence: 82%

Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat

et al. 2018

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Background and objectives Thirty hard red spring wheat cultivars released between 1910 and 2013 were studied to determine the changes in quality characteristics that occurred over time, and to determine their association with protein composition. Findings Significant positive correlations (p ≤ .01) were found between release year and dough quality characteristics, such as farinograph peak time and stability. In size‐exclusion HPLC analysis of proteins, significant positive correlations (p ≤ .01) were observed between release year, glutenin polymeric proteins, and the ω‐gliadin fraction, which also showed significant positive correlations (p ≤ .01) with dough properties. In reverse‐phase HPLC analysis of gliadins, five ω‐gliadin peaks showed significant correlations (p ≤ .05) with year and farinograph characteristics. Mass spectrometry was performed to identify the proteins in these peaks. Conclusions Overall, the results indicated that breeding efforts improved dough properties, which could be associated with quantitative variations in glutenin polymeric proteins, and certain subfractions of ω‐gliadins. Significance and novelty Glutenin polymeric proteins, together with specific ω‐gliadin proteins, may play an important role in baking quality of spring wheat.

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“…Protein content and amylase activity of flour also played an important role on the loaf volume. Chaudhary et al (2016) found that loaf volume was positively influenced by protein content. Cauvain and Young (2001) pointed out that flour with low falling number produced weaker dough and lower loaf volume (Chaudhary et al 2016).…”

Section: Farinographic Properties Of Wheat Meal and Flourmentioning

confidence: 99%

“…Kaur et al (2016) reported that dough strength (in particular DT and ST) is not positively related to the protein content of flours, from which it can be inferred that flours with higher protein content may not necessarily have higher dough strength. In a study conducted by Chaudhary et al (2016), it was noticed that the DT and ST increased in wheat varieties as per the quantity of glutenin in their composition. This was attributed to the intermolecular disulfide bonding between the glutenin polypeptides and formation of long chain polymers exhibiting a stronger network in dough.…”

Section: Farinographic Properties Of Wheat Meal and Flourmentioning

confidence: 99%

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The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

Altinel

Ünal

2017

J Food Sci Technol

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This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-b-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase ? hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase ? hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase ? hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

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Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread

Cited by 22 publications

References 32 publications

Presence of intraepithelial food antigen in patients with active eosinophilic oesophagitis

Presence of intraepithelial food antigen in patients with active eosinophilic oesophagitis

Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

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