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Titre du document / Document title

Role of gluten and its components in determining durum semolina dough viscoelastic properties

Auteur(s) / Author(s)

EDWARDS N. M. (1) ; MULVANEY S. J. (2) ; SCANLON M. G. (3) ; DEXTER J. E. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Canadian Grain Commission, 1404-303 Main St., Winnipeg, MB, R3C 3G8, CANADA
(2) Dept. Food Sci. Comell University, Stocking Hall, Ithaca, NY, ETATS-UNIS
(3) Dept. Food Sci., University of Manitoba, Winnipeg, MB, R3T 2N2, CANADA

Résumé / Abstract

Gluten was isolated from three durum wheat cultivars with a range in strength. Gluten was further fractionated to yield gliadin, glutenin and high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits (GS). The gluten and various fractions were used to enrich a base semolina. Enriched dough samples were prepared at a fixed protein content using a 2-g micromixograph. Mixing strength increased with addition of gluten. Dynamic and creep compliance responses of doughs enriched with added gluten ranked in order according to the strength of the gluten source. Gliadin addition to dough resulted in weaker mixing curves. Gliadin was unable to form a network structure, having essentially no effect on dough compliance, but it did demonstrate its contribution to the viscous nature of dough (increased tan δ). Source of the gliadin made no difference in response of moduli or compliance. Addition of glutenin to the base semolina increased the overall dough strength properties. Glutenin source did influence both dynamic and compliance results, indicating there were qualitative differences in glutenin among the three cultivars. Enrichment with both HMW-GS and LMW-GS increased overall dough strength. Source of HMW-GS did not affect compliance results; source of LMW-GS, however, did have an effect. The LMW-2 proteins strengthened dough to a greater extent than did LMW-1. Mechanisms responsible for dough viscoelastic properties are described in terms of reversible physical cross-links.

Revue / Journal Title

Cereal chemistry    ISSN  0009-0352   CODEN CECHAF 

Source / Source

2003, vol. 80, no6, pp. 755-763 [9 page(s) (article)] (1 p.1/4)

Langue / Language

Anglais

Editeur / Publisher

American Association of Cereal Chemists, St. Paul, MN, ETATS-UNIS  (1924) (Revue)

Mots-clés anglais / English Keywords

Cereal product

;

Cereal

;

Quality

;

Glutenin

;

Gliadin

;

Hard wheat

;

Viscoelasticity

;

Rheological properties

;

Dough

;

Cereal semolina

;

Plant protein

;

Gluten

;

Mots-clés français / French Keywords

Produit céréalier

;

Céréale

;

Qualité

;

Gluténine

;

Gliadine

;

Blé dur

;

Viscoélasticité

;

Propriété rhéologique

;

Pâte cuisson

;

Semoule céréale

;

Protéine végétale

;

Gluten

;

Mots-clés espagnols / Spanish Keywords

Producto de cereal

;

Cereal

;

Calidad

;

Glutenina

;

Gliadina

;

Trigo duro

;

Viscoelasticidad

;

Propiedad rheológica

;

Masa de panaderia

;

Sémola cereal

;

Proteína vegetal

;

Gluten

;

Localisation / Location

INIST-CNRS, Cote INIST : 708, 35400011875490.0220

Nº notice refdoc (ud4) : 15273405



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