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GrainGenes Reference Report: CCM-78-138

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Reference	CCM-78-138
Title	Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity
Journal	Cereal Chemistry
Year	2001
Volume	78
Pages	138-141
Author	Uthayakumaran S [ Show all 7 ]
Abstract	Summary: The effects of alpha- + beta-, gamma-, omega- and total gliadins on mixing, extension baking, and techno-functional properties of doughs from hard and soft flours were measured using small-scale techniques. The addition of all gliadin fractions resulted in decreased mixing time, peak resistance, maximum resistance to extension, and loaf height, and in increased resistance breakdown and extensibility. The various gliadin fractions showed differences in functional properties, with gamma-gliadin reducing the mixing time and maximum resistance to extension to the greatest extent, omega-gliadin contributing to the greatest reduction in loaf height, and alpha- + beta-gliadins having the least effect on reducing loaf height. The effects of gliadin fractions on loaf height were correlated with molecular mass, and effects on mixing time, maximum resistance to extension, and extensibility were correlated with hydrophobicity
Keyword	alpha [ Show all 22 ]

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