Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough

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

doi:10.1016/s0733-5210(03)00017-1

Cited by 139 publications

(83 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This result is in agreement with findings of Weegels et al 44 and Don et al 45 . The average particle size of GMP dispersion from diluted dough is larger than that from dough ( Fig.7.2, C vs B), indicating that gluten protein starts to re-agglomerate during the dilution phase.…”

Section: Particle Size Of Gmpsupporting

confidence: 94%

“…Its composition is now known in detail 43 , relations between specific alleles, gluten proteins and product quality have been established 44 , and a large number of HMW glutenin proteins have been sequenced 45 . Also, even single fragments have been visualised using scanning tunnelling microscopy 46 .…”

Section: Factors Affecting Glutenin Networkmentioning

confidence: 99%

“…Higher initial stress probably lowers disproportion but also decreases loaf volume. The higher the strain hardening, the better the stability against rupture of dough films between gas cells 45 . Addition of WEP, WEP x and FA together with WEP led to a somewhat higher initial stress than the control.…”

Section: Effect On Dough Strain Hardeningmentioning

confidence: 99%

“…Both higher viscosity and depletion attraction of dextran may contribute to the higher strain hardening of dough prepared in the presence of dextran. Van Vliet et al 45 showed that when y+2z >2 dough films between gas cells are stable against rupture during the baking stage for conditions as during the Dutch bread making process. Within limits, the higher these values the stronger the so-called 'repairing' mechanism in dough films against local thinning and the lesser coalescence of gas cells will occur.…”

Section: Effect On Dough Strain Hardeningmentioning

confidence: 99%

See 3 more Smart Citations

Effect of Pentosans on Gluten Formation and Properties

Wang¹,

Vliet²,

Hamer³

2004

Gluten Proteins

View full text Add to dashboard Cite

The gluten protein polymeric network plays a pivotal role in determining the end-use quality of wheat in many food products. The properties of this polymeric network are strongly affected by wheat flour composition (protein, starch and pentosans etc.), ingredients (i.e. salt, fat), processing aids (i.e. enzymes) and process parameters (mixing time, mixing water, temperature). Although the content of pentosans, usually divided into water unextractable solids (WUS) and water extractable pentosans (WEP) in wheat flour is low (1-2%w/w), these polymers play an important role in gluten formation and properties. Unravelling the underlying relationships and understanding the effect of pentosans on gluten network formation is, therefore, of extreme importance. The aim of this thesis is to clarify the mechanism of action of pentosans on gluten formation and properties. The study was greatly facilitated by the use of a miniaturized set-up for gluten-starch separation. This allowed us to systematically study the effect of pentosans on gluten formation and properties.The results show that both WUS and WEP affect gluten yield, composition and properties in a similar fashion. Pretreatment of WUS and WEP with xylanase did not remove the negative effect on gluten yield, but addition of xylanase or ferulic acid (FA) during gluten extraction did. Added pentosans hinder gluten agglomeration even if they are only present during the dough dilution phase. This is only partly related to a viscosity effect. FA related interactions are more important here. Both act on the ability of glutenin macropolymer (GMP) particles to form gluten, affecting both gluten yield and gluten rheological properties. We propose that pentosans interfere with gluten formation in both an indirect and a direct way. The indirect effect is related to water availability. The direct effect is related to an interaction between pentosans and gluten in which FA plays an important role.The interference of WUS or WEP with gluten formation caused an incomplete aggregation of gluten protein, which was reflected in a larger average GMP particle size and a smaller tendency of these particles to aggregate. If xylanase or FA were added, aggregation was more complete, which was reflected in a smaller average GMP particle size and a larger tendency of these particles to aggregate. Now, also smaller GMP particles were recovered. The same trend was found with three wheat cultivars of very different qualities. Based on our results, we propose a possible explanation for the effect of pentosans on gluten formation and properties. Both a physical effect and a chemical effect are involved. The physical effect is related to viscosity and likely also depletion attraction between protein particles. The chemical effect is related to FA and 'controls' the tendency of the particles to aggregate and hence also gluten yield. In our explanation pentosans do not so much affect the growth of these particles directly after mixing, but hinder the further agglomeration of especially smaller...

show abstract

Section: Particle Size Of Gmpsupporting

confidence: 94%

Section: Factors Affecting Glutenin Networkmentioning

confidence: 99%

Section: Effect On Dough Strain Hardeningmentioning

confidence: 99%

Section: Effect On Dough Strain Hardeningmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Pentosans on Gluten Formation and Properties

Wang¹,

Vliet²,

Hamer³

2004

Gluten Proteins

View full text Add to dashboard Cite

show abstract

“…However, is this really the limit of plant protein solubility? From dough and extrusion processing we know that mechanical energy input can render gluten proteins, for example, more soluble (6). Furthermore, in many cases extrusion processing is the technology of choice for transforming plant proteins such as soy and pea proteins into desirable structures (e.g., fibrous structures, meat-like chunks, texturized proteins).…”

Section: Protein Originmentioning

confidence: 99%

Future Proteins: Functionality, Processing, and Sourcing

Don¹

2017

Cereal Foods World

View full text Add to dashboard Cite

Building a Structure with ProteinsIn summing up the challenges we are facing in food and agricultural production worldwide-change from fossil fuels to sustainable energy, climate change, food security and safety challenges, and population growth-it is clear that over the coming decades our ingenuity and creativity will be seriously tested. A growing population requires more food, and food proteins are well established as an important source of nutrition. The structures of muscles, connective tissues, organs, nails, and the brain are all based on proteins, making the importance of protein in our diet obvious.One challenge for the future is production of enough protein sources to feed the world, as well as to maintain a healthy balance between animal-and plant-derived proteins. Currently, in the more economically developed areas of the globe, such as North America and Europe, we rely strongly on animal-derived proteins. As these areas have developed over recent decades, animal-derived protein has become the larger portion of protein intake. For health and environmental reasons, it will be important to develop more diversity in industrial (alternative) proteins, protein products, and protein consumption. Although it is not a completely new area of food research (9), structuring, product development, texturizing, extrusion, and processing of alternative protein sources is a renewed area of interest. Many new protein pioneers in North America and Europe have stepped up to the challenge to help diversify the general diet with new protein-rich products. Whether it is the plant-derived meat burger, the plant-based steak (11), protein-enhanced cereal products, or cultured meat, it seems that a sense of urgency has created a new momentum in this field of food science and technology.During the manufacture of protein-based foods, proteins are hydrated, solubilized, or dispersed in water and then processed using mechanical and heat treatments to obtain a product with desired features. Choosing the right raw materials, ingredients, additives, and processing conditions are considered prerequisites for obtaining specific product properties. Product developers usually have to rely on their own experience when selecting the required ingredients and processing conditions for a product. Most of their knowledge stems from work with industrially produced animal-derived proteins such as dairy (casein, whey), egg (ovalbumin), and meat (myosin). When asked to "build a protein-rich food structure, " many of the aforementioned animal proteins may be at the top of the developer's ingredients list. In contrast to plant-derived proteins, there is a strong, established scientific base for how to use and process animal-derived proteins. Alternative proteins may not perform as expected under chosen conditions or might be "inferior" in their capacity to build the desired food structure (e.g., gelling, foaming, emulsion, meat patty, meat analog). The functional properties of alternative protein ingredients are not easy to predict-even generic rou...

show abstract

Passing the Test on Wheat End‐Use Quality

Ross

Bettge²

2009

Wheat Science and Trade

View full text Add to dashboard Cite

Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough

Cited by 139 publications

References 18 publications

Effect of Pentosans on Gluten Formation and Properties

Effect of Pentosans on Gluten Formation and Properties

Future Proteins: Functionality, Processing, and Sourcing

Passing the Test on Wheat End‐Use Quality

Contact Info

Product

Resources

About