Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread

Journal of Cereal Science

Volumn 46, Issue 1, 2007, Pages 1-10

  Zhang, Pingping ^a,b   He, Zhonghu ^a   Chen, Dongsheng ^c   Zhang, Yong ^a   Larroque, Oscar R ^d   Xia, Xianchun ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c Ningxia Academy of Agriculture and Forestry Sciences   (China)

^d CSIRO   (Australia)

Author keywords

1B 1R translocation; Gluten protein; Northern style Chinese steamed bread; Quantification; Triticum aestivum

Indexed keywords

TRITICUM AESTIVUM;

EID: 34250204861     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2006.10.007     Document Type: Article

References (33)

1. AACC. Approved Methods the American Association of Cereal Chemists. ninth ed (1995), St. Paul, MN, USA
2. Chen D.S., Zhang Y., He Z.H., Wang D.S., and Pena R.J. Effect of water addition on northern-style Chinese steamed bread processing quality. Acta Agronomica Sinica 31 (2005) 730-735 (in Chinese)
3. Dhaliwal A.S., and MacRitchie F. Contributions of protein fractions to dough handling properties of wheat-rye translocation cultivars. Journal of Cereal Science 12 (1990) 113-122
4. Graybosch R.A. Uneasy unions: quality effects of rye chromatin transfers to wheat. Journal of Cereal Science 33 (2001) 3-16
5. Graybosch R.A., Peterson C.J., Hansen L.E., and Mattern P.J. Relationships between protein solubility characteristics, 1BL/1RS, high-molecular weight glutenin composition and end-use quality in winter glutenin composition and end-use quality in winter wheat germplasm. Cereal Chemistry 67 (1990) 342-349
6. Gupta R.B., and Shepherd K.W. Identification of rye chromosome 1R translocations and subunits in hexaploid wheats using storage proteins as genetic markers. Plant Breeding 109 (1992) 130-140
7. Gupta R.B., Bekes F.W., and Wrigley C.W. Prediction of physical dough properties from glutenin subunits composition in bread wheat: correlation studies. Cereal Chemistry 68 (1991) 328-333
8. He Z.H., Liu A.H., Peña R.J., and Rajaram S. Suitability of Chinese wheat cultivars for production of northern-style Chinese steamed bread. Euphytica 131 (2003) 155-163
9. He Z.H., Yang J., Zhang Y., Quail K.J., and Peña R.J. Pan bread and dry white Chinese noodle quality in Chinese winter wheats. Euphytica 139 (2004) 257-267
10. He Z.H., Liu L., Xia X.C., Liu J.J., and Peña R.J. Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats. Cereal Chemistry 82 (2005) 345-350
11. Huang S., Betker S., Quail K., and Moss R. An optimized processing procedure by response surface methodology (RSM) for northern-style Chinese steamed bread. Journal of Cereal Science 18 (1993) 89-102
12. Huang S., Quail K., Moss R., and Best J. Objective methods for the quality assessment of northern-style steamed bread. Journal of Cereal Science 21 (1995) 49-55
13. Huang S., Yun S.H., Quail K., and Moss R. Establishment of flour quality guidelines for northern style Chinese steamed bread. Journal of Cereal Science 24 (1996) 179-185
14. Huebner F.R., Nelsen T.C., Chung O.K., and Bietz J.A. Protein distribution among hard red winter wheat varieties as related to environment and baking quality. Cereal Chemistry 74 (1997) 123-128
15. Larroque O.R., Bekes F., Wrigley C.W., and Rathmell W.G. Analysis of gluten proteins in grain and flour blends by RP-HPLC. In: Shewry P.R., and Tatham A.S. (Eds). Wheat Gluten. Royal Society of Chemistry (2001), Cambridge, UK 136-139
16. Lee J.H., Graybosch R.A., and Peterson C.J. Quality and biochemical effects of 1BL/1RS wheat-rye translocation in wheat. Theoretical and Applied Genetics 90 (1995) 105-112
17. Liu L., He Z.H., Yan J., Zhang Y., Xia X.C., and Peña R.J. Allelic variation at the Glu-1 and Glu-3 loci, presence of 1B.1R translocation, and their effects on mixographic properties in Chinese bread wheats. Euphytica 142 (2005) 197-204
18. Payne P.I. Genetics of wheat storage protein and the effect of allelic variation on breadmaking quality. Annual Review of Plant Physiology 38 (1987) 141-153
19. Payne P.I., and Lawrence G.J. Catalogue of alleles for the complex loci, Glu-A1, Glu-B1, and Glu-D1, which code for high-molecular-weight subunits of glutenin in hexaploid wheat. Cereal Research Communications 11 (1983) 29-35
20. Peña R.J., Amaya A., Rajaram S., and Mujeeb-Kazi A. Variation in quality characteristics associated with some spring 1B/1R translocation wheats. Journal of Cereal Science 12 (1990) 105-112
21. Rubenthaler G.L., Pomeranz Y., and Huang M.L. Steamed bread. IV, Negative steamer-spring of strong flours. Cereal Chemistry 69 (1992) 334-337
22. Singh N.K., Donovan G.R., and MacRitchie F. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of breadmaking quality. Cereal Chemistry 67 (1990) 161-170
23. Singh N.K., Shepherd K.W., and Cornish G.B. A simplified SDS-PAGE procedure for separating LMW subunits of glutenin. Journal of Cereal Scinece 14 (1991) 203-208
24. Uthayakumaran S., Stoddard F.L., Gras P.W., and Bekes F. Effects of incorporated glutenins on functional properties of wheat dough. Cereal Chemistry 77 (2000) 737-743
25. Wan X.L. A preliminary study on the adaptability of Mexico wheat varieties in China. Acta Agronomica Sinica 7 (1981) 249-257 (in Chinese)
26. Weegles P.L., Marseille J.P., Bosveld P., and Hamer R.J. Large-scale separation of gliadins and their bread-making quality. Journal of Cereal Science 20 (1994) 253-264
27. Wieser H., and Kieffer R. Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale. Journal of Cereal Science 34 (2001) 19-27
28. Wieser H., and Zimmermann G. Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality. European Food Research and Technology 210 (2000) 324-330
29. Wieser H., Seilmeier W., and Belitz H.D. Quantitative determination of gliadin subgroups from different wheat cultivars. Journal of Cereal Science 19 (1994) 149-155
30. Wieser H., Kieffer R., and Lelley T. The influence of 1B/1R chromosome translocation on gluten protein composition and technological properties of bread wheat. Journal of the Science of Food and Agriculture 80 (2000) 1640-1647
31. Zhang Y., He Z.H., Ye G.Y., Zhang A.M., and Maarten V.G. Effect of environment and genotype on bread-making quality of spring-sown spring wheat cultivars in China. Euphytica 139 (2004) 75-83
32. Zhu J., and Khan K. Quantitative variation of HMW glutenin subunits from hard red spring wheats grown in different environment. Cereal Chemistry 79 (2002) 783-786
33. Zhu J., Huang S., Khan K., and O'Brien L. Relationship of protein quantity, quality and dough properties with Chinese steamed bread quality. Journal of Cereal Science 33 (2001) 205-212