The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough

Don, Clyde; Lichtendonk, W.J.; Plijter, Johan J.; Vliet, T. van; Hamer, R.J.

doi:10.1016/j.jcs.2004.09.009

Cited by 121 publications

(67 citation statements)

References 19 publications

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“…The farinograms of optimally developed, undeveloped and overmixed wheat doughs are shown in Figures 1-3, respectively. Don et al (2005) studied the effects of undermixing, optimal mixing and overmixing for three different wheat varieties. They observed significant changes in the ratio of low and high molar mass glutenin subunits upon dough overmixing.…”

Section: Resultsmentioning

confidence: 99%

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Sluková¹,

Julie²,

Alena³

et al. 2017

Czech J. Food Sci.

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Sluková M., Levková J., Michalcová A., Horáčková Š., Skřivan P. (2017): Effect of the dough mixing process on the quality of wheat and buckwheat proteins. Czech J. Food Sci., 35: 522-531.The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.

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Section: Resultsmentioning

confidence: 99%

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Sluková¹,

Julie²,

Alena³

et al. 2017

Czech J. Food Sci.

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“…Besides water content, the mixing time is also known to have an important impact on dough microstructure and properties [22]. In the mixing step, dough is developed into a three-dimensional viscoelastic structure with gas-retaining properties.…”

Section: Introductionmentioning

confidence: 99%

“…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: 99%

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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“…3 Wheat gluten is an example of a biopolymer system with elastic properties, which allow wheat flour to retain gas during proofing and baking. 4,5 Gluten has selfhealing properties, [6][7][8] which are uncommon in synthetic polymers. 9 The elastic properties of gluten are hypothesized to be a result of a glutenin particle network structure.…”

Section: Introductionmentioning

confidence: 99%

“…9 The elastic properties of gluten are hypothesized to be a result of a glutenin particle network structure. 6 It is therefore of interest to understand more about the rheological behaviour of biopolymer particle systems. Limited information is available about the properties of suspensions containing protein particles.…”

Section: Introductionmentioning

confidence: 99%

Elastic Networks of Protein Particles

et al. 2009

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This paper describes the formation and properties of protein particle suspensions. The protein particles were prepared by a versatile method based on quenching a phase-separating protein-polysaccharide mixture. Two proteins were selected, gelatin and whey protein. Gelatin forms aggregates by means of reversible physical bonds, and whey protein forms aggregates that can be stabilized by chemical bonds. Rheology and microscopy show that protein particles aggregate into an elastic particle gel for both proteins. Properties similar to model systems of synthetic colloidal particles were obtained using protein particle suspensions. This suggests that the behaviour of the particle suspensions is mainly governed by the mesoscopic properties of the particle networks and to a lesser extent on the molecular properties of the particles.

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The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough

Cited by 121 publications

References 19 publications

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

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

Elastic Networks of Protein Particles

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