Extension properties of wheat flour dough fortified with characterised wheat gluten fractions

Journal of Cereal Science

Volumn 37, Issue 2, 2003, Pages 151-156

  Verbruggen, I M ^a   Delcour, J A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Extension; Fractions; Gluten

Indexed keywords

TRITICUM AESTIVUM;

EID: 0037361614     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.2002.0487     Document Type: Article

References (21)

1. MacRitchie, F. Differences in baking quality between wheat flours. Journal of Food Technology 13 (1978) 187-194.
2. Weegels, P.L., Hamer, R.J. and Schofield, J.D. Functional properties of wheat glutenin. Journal of Cereal Science 23 (1996) 1-18.
3. Preston, K.R. and Tipples, K.H. Effects of acid-soluble and acid-insoluble gluten proteins on the rheological and baking properties of wheat flours. Cereal Chemistry 57 (1980) 314-320.
4. Antes, S. and Wieser, H. Effects of high and low molecular weight glutenin subunits on rheological dough properties and breadmaking quality of wheat. Cereal Chemistry 78 (2001) 157-159.
5. Kim, J.-J., Kieffer, R. and Belitz, H.-D. Rheologische Eigenschaften von rekonstituierten Weizenklebern mit variierenden Anteilen an Prolaminfraktionen verschiedener Getreidearten. Zeitschrift für Lebensmittel- Untersuchung und -Forschung 186 (1988) 16-21.
6. Schropp, P. and Wieser, H. Effects of high molecular weight subunits of glutenin on the rheological properties of wheat gluten. Cereal Chemistry 73 (1996) 410-413.
7. Keck-Gassenmeier, B. and Wieser, H. Disulfide bonds in acetic acid soluble and insoluble glutenin fractions. In 'Gluten '96, Proceedings of the 6th International Gluten Workshop', (C.W. Wrigley, ed.), The Royal Australian Chemical Institute, Melbourne, Australia (1996) pp 145-148.
8. Uthayakumaran, S., Gras, P.W., Stoddard, F.L. and Békés, F. Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chemistry 76 (1999) 389-394.
9. Fu, B.X. and Sapirstein, H.D. Procedure for isolating monomeric proteins and polymeric glutenin of wheat flour. Cereal Chemistry 73 (1996) 143-152.
10. In 'Approved Methods of the American Association of Cereal Chemists', AACC, Inc., St Paul, Minnesota (1994).
11. Bremner, J.M. Organic forms of nitrogen. Monograph No. 9. In 'Methods of Soil Analysis', Vol. II, (C.A. Black, ed.), American Society of Agronomy, Madison, USA (1965) pp 1238-1255.
12. Skerritt, J.H., Bekes, F. and Murray, D. Isolation treatments and effects of gliadin and glutenin fractions on dough mixing properties. Cereal Chemistry 73 (1996) 644-649.
13. Bradford, M.M. A rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72 (1976) 248-254.
14. MacRitchie, F., Kasarda, D.D. and Kuzmicky, D.D. Characterization of wheat protein fractions differing in contributions to breadmaking quality. Cereal Chemistry 68 (1991) 122-130.
15. Verbruggen, I.M., Veraverbeke, W.S., Vandamme, A. and Delcour, J.A. Simultaneous isolation of wheat high molecular weight and low molecular weight glutenin subunits. Journal of Cereal Science 28 (1998) 25-32.
16. Verbruggen, I.M., Veraverbeke, W.S. and Delcour, J.A. Significance of LMW-GS and HMW-GS for dough extensibility: 'Addition' versus 'Incorporation' protocols. Journal of Cereal Science 33 (2001) 253-260.
17. Neter, J., Wasserman, W. and Kutner, M.H. Analysis of factor level effects. In 'Applied Linear Statistical Models', (T. Richard, Jr, Hercher and E. Shiell, eds.) R.R. Donnelley and Sons Company, USA (1990) pp 568-606.
18. Weegels, P.L., Hamer, R.J. and Schofield, J.D. Depolymerisation and re-polymerisation of wheat glutenin during dough processing. II. Changes in composition. Journal of Cereal Science 25 (1997) 155-163.
19. Veraverbeke, W.S., Courtin, C.M., Verbruggen, I.M. and Delcour, J.A. Factors governing levels and composition of the sodium dodecyl sulphate-unextractable glutenin polymers during straight dough breadmaking. Journal of Cereal Science 29 (1999) 129-138.
20. Timmermann, F. and Belitz, H.-D. Aspartat-Proteinasen in Weizenmehl. III. Wirkung auf Teig und Kleber. Zeitschrift für Lebensmittel- Untersuchung und -Forschung 196 (1993) 17-21.
21. Gras, P.W., Carpenter, H.C. and Anderssen R.S. Modelling the developmental rheology of wheat flour dough using extension tests. Journal of Cereal Science 31 (2000) 1-13.