The Protein Complex of Bread Dough as an Interacting System

Abstract

The interactions occurring in the protein complex of wheat dough have been characterized by the extraction and molecular sieving techniques supported with optical methods as well as with some rheological examinations. The effects of wheat albumin, soya globulin and beta-lactoglobulin preparations have been determined. The interactions of dough protein complex with soluble pentosans isolated from rye flour and with lipid fractions of wheat embryo were analysed as well. In most cases the advanced aggregation, leading to formation of high molecular weight product similar to glutenin fraction and the increase of insoluble protein fraction were observed. The albumin, globulin and gluten type proteins participated in the interactions. The beta-lactoglobulin generally caused an intense disaggregation of the dough protein complex. The increase of low molecular weight fraction contents was, however, accompanied with formation of some quantities of the high molecular weight complex.

Transient and near‐edge absorption in YVO4 crystals

“…YVO:Nd is one of the most promising materials for diode pumped lasers with a low threshold and high laser output [4,5]. For example, the laser emission cross sections of diode-pumped YVO 4 :Nd crystal at 1.06 µm is 7.6-17.2 times larger than that in YAG:Nd [6]. However, the difficulties to grow laser crystals in high quality due to high melting temperature hinder its application.…”

Structure Strengthening Phenomena of Gluten Matrices under Different Stress Types

“…The Albumine and Globuline content showed strong negative correlations with the calculated exponent n at speeds of 0.1 and 1.0 mm/s. This can be explained by the viscosifying nature of these subunits due to their solubility in water and their ability to form polymeric connections with other proteins, entrapping water in the matrix [35,36]. The Omega b subunits showed strong positive correlations with the exponent n as well as the HMW at 1 mm/s.…”

Composing Rye Flour to Bake Model Rye Breads by Direct Method

“…pszennym [12], a także zaproponowanie modelu kompleksów tworzących się podczas wypieku chleba pszennego [18]. Skomponowanie mąki żytniej do wypieku modelowego jest utrudnione, ze względu na brak odpowiednich komercyjnie dostępnych skład-ników.…”