Molecular and physico-chemical basis of breadmaking - Properties of wheat gluten proteins : A critical appraisal

Journal of Food Science and Technology

Volumn 34, Issue 2, 1997, Pages 85-102

  Khatkar, Bhupendar Singh ^a,b   Schofield, J David ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Breadmaking quality; Gliadin; Glutenin; Viscoelasticity; Wheat gluten

Indexed keywords

EID: 0002218026     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (112)

1. Anderson OD, Halford NG, Forde J, Yip R, Shewry PR, Greene FL (1988) In: Miller TE, Koebner RMD (eds) Proceedings of the 7th International Wheat Genetics Symposium, IPSR, Cambridge, UK, pp 699-704
2. Attenburrow G, Barnes DJ, Davies AP, Ingman SJ (1990) Rheological properties of wheat gluten. J Cereal Sci 12:1-14
3. Axford DWE, Chamberlain N, Collins TH, Elton GAH (1963) The Chorleywood process. Cereal Sci Today 8:265-266, 268, 270
4. Bailey CH (1955) Gas pressure in fermented doughs. Cereal Chem 32:152-154
5. Baker JC (1939) The permeability of bread by air. Cereal Chem 16:730-733
6. r subunit of wheat glutenin and comparison with elastin. J Cereal Sci 19:115-121
7. Belton PS (1994) A hypothesis concerning the elasticity of high molecular weight subunits. In: Wheat Kernel Proteins: Molecular and Functional Aspects, University of Tuscia, Viterbo, pp 19-26
8. Bietz JA (1985) High performance liquid chromatography: How proteins look in cereals. Cereal Chem 62:201-203
9. Bloksma AH (1981) Effect of surface tension in the gas dough interface on the rheological behaviour of dough. Cereal Chem 58:481-486
10. Bloksma AH (1990) Rheology of the breadmaking process. Cereal Foods World 35:228-236
11. Bolkma AH, Bushuk W (1988) Rheology and chemistry of dough In: Pomeranz Y (ed.) Wheat Chemistry and Technology, 3rd edn. AACC, St Paul, MN, USA, pp 131-217
12. Bohlin L, Carlson TLG (1980) Dynamic viscoelastic properties of wheat flour dough: Dependence on mixing time. Cereal Chem 57:174-177
13. Booth MR, Melvin MA (1979) Factors responsible for the poor breadmaking quality of high yielding European wheat. J Sci Food Agric 30:1057-1064
14. Bottomley RC, Kearns HF, Schofield JD (1983) Characterisation of wheat flour and gluten proteins using buffers containing sodium dodecyl sulphate. J Sci Food Agric 33:481-491
15. Branlard G, Dardevet M (1985a) Diversity of grain proteins and bread wheat quality. I. Correlation between gliadin bands and flour quality characteristics. J Cereal Sci 3:329-343
16. r glutenin subunits and flour quality characteristics. J Cereal Sci 3:345-354
17. Bushuk W (1985) Rheology, theory and application to wheat flour doughs. In: Faridi H (ed.) Rheology of Wheat Products, AACC, St Paul, MN, USA, pp 1-26
18. Bushuk W (1994) Molecular structure of bread wheat glutenin. In: Gluten Proteins 1993, Assoc. Cereals Research, Detmold, Germany, pp 5-13
19. Bushuk W, MacRitchie F (1989) In: Phillips RD, Finley JW (eds) Protein Quality and the Effects of Processing. Marcel Dekker, New York, pp 345-369
20. Campbell WP, Wrigley CW, Cressey PJ, Slack CR (1987) Statistical correlations between quality attributes and grain-protein composition for 71 hexaploid wheats used as breeding parents. Cereal Chem 64:293-299
21. Chakraborty K, Khan K (1988a) Biochemical and breadmaking properties of wheat proteins components. I. Compositional differences revealed through quantification and polyacrylamide gel electrophoresis of protein fractions from various isolation procedures. Cereal Chem 65:333-340
22. Chakraborty K, Khan K (1988b) Biochemical and breadmaking properties of wheat proteins components. II. Reconstitution baking studies of protein fractions from various isolation procedures. Cereal Chem 65:340-344
23. Cornec M, Popineau Y, Lefebvre J (1994) Characterisation of gluten sub-fractions by SE-HPLC and dynamic rheological analysis in shear. J Cereal Sci 19:131-139
24. Cressey PJ, Campbell WP, Wrigley CW, Griffin WB (1987) Statistical correlations between quality attributes and grain-protein composition for 60 advanced lines of crossbred wheat. Cereal Chem 64:293-299
25. D'Appolonia BL (1993) Wheat. Cereal Chem 38:831-832
26. Dong H, Sears RG, Cox TS, Hoseney RC, Lookhart GL, Shogren MD (1992) Relationships between protein composition and mixograph and loaf characteristics in wheat. Cereal Chem 69:132-136
27. Eliasson AC, Larsson K (1993) Cereals in breadmaking, Marcel Dekker, Inc, New York
28. Ewart JAD (1968) A hypothesis for the structure and rheology of glutenin. J Sci Food Agric 19:617-623
29. Ewart JAD (1972) A modified hypothesis for the structure and rheology of glutenins. J Sci Food Agric 23:687-699
30. Ewart JAD (1977) Re-examination of the linear glutenin hypothesis. J Sci Food Agric 28:191-199
31. Ewart JAD (1978) Glutenin and dough tenacity. J Sci Food Agric 29:551-556
32. Ewart JAD (1979) Glutenin structure. J Sci Food Agric 30:482-492
33. Ewart JAD (1989) Hypothesis for how linear glutenin holds gas in dough. Food Chem 32:135-150
34. Finney KF (1943) Fractionating and reconstituting techniques as tools in wheat flour research. Cereal Chem 20:381-396
35. Finney KF (1979) Wheat proteins, what they do. In: Wheat Protein Conference, US Department of Agricultural, Peoria, pp 50-61
36. Finney KF, Barmore MA (1948) Loaf volume and protein content of hard winter and spring wheats. Cereal Chem 25:291-301
37. Flavell RB, Goldsbrough AP, Robert LS, Schnick D, Thompson RD (1989) Genetic variation in wheat high molecular weight glutenin subunits and the molecular basis of breadmaking quality. Biotechnol 7:1281-1285
38. Gao L, Ng PKW, Bushuk W (1992) Structure of glutenin based on Farinograph and electrophoretic results. Cereal Chem 69:452-455
39. Graveland A, Bosveld P, Lichtendonk WJ, Marseille JP, Moonen JHE, Scheepstra A (1985) A model for the molecular structure of the glutenins from wheat flour. J Cereal Sci 3:1-16
40. Greene FC, Anderson RE, Yip RE, Halford NG, Malpica RJM, Shewry PR (1988) In: Miller TE, Kochner RMD (eds) Proceedings of the 7th International Wheat Genetics Symposium, Vol I, Institute of Plant Sci Res, Cambridge, UK, pp 735-740
41. Gupta RB, Batey H, MacRitchie F (1992) Relationships between protein composition and functional properties of wheat flours. Cereal Chem 69:125-131
42. Gupta RB, Bekes F, Wrigley CW (1991) Prediction of physical dough properties from glutenin subunit composition in bread wheats. Correlation studies. Cereal Chem 68:328-333
43. Gupta RB, MacRitchie F (1991) A rapid one-step one dimensional SDS-PAGE procedure for analysis of subunit composition of glutenins in wheat. J Cereal Sci 14:105-110
44. Gupta RB, MacRitchie F (1994) Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Glu-1 of commom wheats. II. Biochemical basis of the aleclic effects on dough properties. J Cereal Sci 19:19-29
45. Gupta RB, Paul JG, Cornish GB, Palmer GA, Bekes F, Rathjen AJ (1994) Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Glu-1 of common wheats. I. Its additive and interaction effects on dough properties. J Cereal Sci 19:9-17
46. r glutenin subunits. J Cereal Sci 21:103-116
47. r glutenin subunits encoded by chromosomes 1A of bread wheat (Triticum aestivum L.) indicates quantitative effects on grain quality. Theoretical and Applied Genetics 83:373-378
48. Hamada AS, McDonald CE, Sibbitt LD (1982) Relationship of protein fractions of spring wheat flour to baking quality. Cereal Chem 59:296-301
49. He H, Hoseney RC (1990) Gluten, a theory of how it controls breadmaking quality. In: Bushuk W, Tkachuk R eds), Proceedings of the 4th International Workshop on Gluten Proteins, St Paul, MN, USA, pp 1-10
50. He H, Hoseney RC (1991a) Gas retention of different cereal flours. Cereal Chem 68:334-336
51. He H, Hoseney RC(1991b) Differences in gas retention, protein solubility and rheological properties between flours of different baking qualities. Cereal Chem 68:526-530
52. Hoseney RC (1984) Gas retention in bread doughs. Cereal Foods World 29:305-308
53. Hoseney RC (1994) Principles of Cereal Science and Technology, 2nd edn., AACC, St Paul, MN, USA.
54. Hoseney RC, Finney KF, Shogren MD, Pomeranz Y (1969a) Functional (breadmaking) and biochemical properties of wheat flour components. II. Role of water-solubles. Cereal Chem 46:117-125
55. Hoseney RC, Finney KF, Shogren MD, Pomeranz Y (1969b) Functional (breadmaking) and biochemical properties of wheat flour components. III. Characterisation of gluten protein fractions obtained by ultracentrifugation. Cereal Chem 46:126-135
56. Huebner F, Wall JS (1976) Fractionation and qualitative differences of glutenin from wheat varieties varying in baking quality. Cereal Chem 53:258-269
57. Jones RW, Taylor NW, Senti FR (1959) Electrophoresis and fractionation of wheat gluten. Arch Biochem Biophys 84:363-376
58. Kasarda DD (1989) Glutenin structure in relation to wheat quality. In: Pomeranz Y (ed.), Wheat is Unique, AACC. St. Paul, MN, USA, pp 277-307
59. Kasarda DD, Bernardin JE, Nimmo CC (1976) Wheat proteins. Adv Cereal Sci Technol 1:158-236
60. Kasarda DD, King G, Kumosinski TF (1994) In : Kumosinski TF, Michael NL (eds), Molecular Modelling : From Virtual Tools to Real Problems. The American Chemical Society, Washington, DC, USA, pp 209-220
61. Khan K, Bushuk W (1978) Glutenin: Structure and functionality in breadmaking. Baker's Dig 52:14-20
62. Khatkar BS (1996) Functional and dynamic theological properties of wheat gluten. Ph.D. Thesis, The University of Reading, Reading, UK
63. Khatkar BS, Bell AE, Schofield JD (1995) The dynamic rheologiccal properties of glutens and gluten sub-fractions from wheats of good and poor breadmaking quality. J Cereal Sci 22:29-44
64. Khatkar BS, Bell AE, Schofield JD (1996) A comparative study of the inter-relationships between mixograph parameters and breadmaking qualities of wheat flours and glutens. J Sci Food Agric 72: 71-85
65. Lasztity R (1980) Correlation between chemical structure and rheological properties of gluten. Ann Technol Agric 29:339-361
66. Lawrence GJ, MacRitchle F, Wrigley CW (1988) Dough and baking quality of wheat lines deficient in glutenin subunits controlled by the Glu-A1, Glu-B1 and Glu-D1. J Cereal Sci 7:109-112
67. r glutenin subunit composition of Canadian wheat cultivais and their association with breadmaking quality. J Sci Food Agric 42:451-460
68. MacRitchie F (1978) Differences in baking quality between wheat flours. Food Technol 13:187-194
69. MacRitchie F (1980a) Physico-chemical aspects of some problems in wheat research. Adv Cereal Sci Technol 3:271-326
70. MacRitchie F (1980b) Studies of gluten proteins from wheat flours. Cereal Foods World 25:382-385
71. MacRitchie F (1984) Baking quality of wheat flours. Adv Food Res 29:201-277
72. MacRitchie F (1985) Studies of the methodology for fractionation of wheat flour. J Cereal Sci 3:221-230
73. NacRitchle F (1987a) Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking. J Cereal Sci 6:259-269
74. MacRitchie F (1987b) Identification of quality components of gluten proteins using fractionation and reconstitution methods. In: Lasztity R, Bekes F (eds) Proceedings of 3rd International Workshop on Gluten Proteins, World Scientific Publ Co, Singapore, pp 247-253
75. MacRitchie F (1992) Physico-chemical properties of wheat proteins in relation to functionality. Adv Food Nutrition Res 36:1-87
76. MacRitchie F, du Cros DL, Wrigley CW (1990) Flour polypeptides related to wheat quality. In : Pomeranz Y (ed.) Adv Cereal Sci Technol Vol 10, AACC, St Paul, MN, USA, pp 79-145
77. r subunits of glutenin by combined chromatographic (RP-HPLC) and electrophoretic separations and restriction fragment length polymorphism (RFLP) analysis of their encoding genes. J Cereal Sci 17:221-236
78. Marion D, Nicolas Y, Popineau Y, Branland G, Landry J (1994) A new and improved sequential extraction procedure of wheat proteins, Proceedings of Wheat Kernel Proteins: Molecular and Functional Aspects, University of Tuscia, Viterbo, Italy, pp 197-199
79. r subunits of glutenin from wheat. Cereal Chem 71:234-237
80. Menjivar JA (1990) Fundamental aspects of dough rheology. In: Faridi H, Faubion JM (eds) Dough Rheology and Baked Product Texture, Van Nostrand Reinbold, New York, pp 1-28
81. Miflin BJ, Shewry PR (1979) The biology and biochemistry of cereal seed prolamins. Seed Protein Improvement in Cereals and Grain Legumes, Vol I, International Atomic Energy Agency Proceedings, Series 1: Life Sci, IAEA, Vienna
82. Miles MJ, Carr HJ, McMaster T, Belton PS, Morris VJ, Field JM, Shewry PR, Tatham AS (1991) Scanning tunnelling microscopy of a wheat seed storage protein reveals details of an unusual supersecondary structure. Proceedings National Academy Sci, USA, 88:68-71
83. Mitchell JR (1980) The rheology of foods. J Texture Studies 11:315-337
84. Ng PKW, Bushuk W (1988) Statistical relationships between high molecular weight subunits of glutenin and breadmaking quality of Canadian-grown wheats. Cereal Chem 65:408-413
85. Orth RA, Bushuk W (1972) A comparative study of the proteins of wheats of diverse baking qualities. Cereal Chem 49:268-275
86. Osborne TB (1907) The Proteins of the Wheat Kernel, Carnegie Inst, Washington, DC, USA
87. Payne PI (1987) The genetical basis of breadmaking quality in wheat Aspects Appl Biol 15:79-90
88. r subunit of glutenin whose presence correlates with breadmaidng quality in wheats of related pedigree. J Sci Food Agric 55:153-159
89. r subunits of glutenin and breadmaking quality in progenies of six crosses of bread wheat. J Sci Food Agric 32:51-60
90. r glutenin subunit composition determined using wheats grown in Spain. J Cereal Sci 7:229-235
91. r glutenin subunit composition and the breadmaking quality of British-grown wheat varieties. J Sci Food Agric. 40:51-65
92. Pomeranz Y (1988) Composition and functionality of wheat flour components. In: Pomeranz Y (ed.) Wheat Chemistry and Technology. Vol 2, 3rd edn. AACC, St. Paul, MN pp 97-158
93. r glutenin subunits of glutenin polymers and rheological properties of gluten and gluten sub-fractions of near-isogenic lines of wheat 'Sicco'. J Cereal Sci 19:231-241
94. Preston KR, Lukow OM, Morgan B (1992) Analysis of relationships between flour quality properties of protein fractions in a world wheat collection. Cereal Chem 69:560-567
95. Schofield JD (1994) In: Bushuk W, Rasper V (eds) Wheat : Production, Composition and Utilization, Blackie Academic and Professional, Glasgow, UK, pp 73-106
96. Schofield JD, Booth MR (1983) Wheat proteins and their technological significance. Dev Food Proteins 2:1-60
97. Shewry PR, Halford NG, Tatham AS (1994) Analysis of wheat proteins that determine breadmaking quality. Food Sci Technol 8:31-36
98. r subunits of wheat glutenin. J Cereal Sci 15:105-120
99. Shewry PR Tatham AS (1990) The prolamin storage proteins of cereal seeds: Structure and evolution. Biochem J 276:1-12
100. Shewry PR, Tatham AS (1994) Wheat endosperm proteins and their impact on humankind. In: Wheat Kernel Proteins: molecular and Functional Aspects, University of Tuscia, Viterbo, pp 19-26
101. Shewry PR Tatham AS, Fonde J, Kreis M, Miflin BJ (1986) The classification and nomenclature of wheat gluten proteins: A reassessment. J Cereal Sci 4:97-106
102. Singh NK, Donovan R, MacRitchie F (1990) Use of sonication and size-exclusion-HPLC in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of bread making quality. Cereal Chem 67:161-170
103. r subunits of glutenin. J Cereal Sci 14:203-208
104. Tanaka K, Bushuk W (1973) Changes in flour proteins during dough mixing. I. Solubility results. Cereal Chem 50:590-596
105. Tatham AS, Miflin BJ, Shewry PR (1985) The β-turn conformation in wheat gluten proteins: Relationship to gluten elasticity. Cereal Chem 62:405-412
106. Tatham AS, Shewry PR, Belton PS (1990) Structural studies of cereal prolamins, including wheat gluten. Adv Cereal Sci Technol 10:1-78
107. Tartham AS, Shewry PR, Miflin BJ (1984) Wheat gluten elasticity: A similar molecular basis to elastin. FEBS Letts 177:205-208
108. Wall JS (1979) Properties of proteins contributing to functionality of cereal foods. Cereal Foods World 24:288-292, 313
109. Werner WE, Adalsteins AE, Kasarda DD (1992) Composition of high molecular weight glutenin subunit dimers formed by partial reduction of residue proteins. Cereal Chem 69:535-541
110. Woychik JH, Boundy JA, Dimler RJ (1961) Starch gel electrophoresis of wheat gluten proteins with concentrated urea. Arch Biochem Biophys 94:477-482
111. Wrigley CW (1994) Wheat proteins. Cereal Foods World 39:9-10
112. Wrigley CW, Bietz JA (1988) In: Pomeranz Y (ed.) Wheat Chemistry and Technology, 3rd edn. VoI I, AACC, St Paul, MN, pp 159-279