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The influence of dough mixing time on wheat protein composition and gluten quality for four commercial flour mixtures

Kuktaite, R ; Larsson, Helena LU and Johansson, E (2007) 7th International Wheat Conference (7 IWC) 12. p.543-548
Abstract
The effect of mixing time on wheat protein composition and gluten formation was studied for three commercial flour mixtures (biscuit, standard and strong) and one durum flour. Ultracentrifugation was used to separate the fresh, wet gluten from the wheat-flour dough immediately after mixing. Small deformation dynamic theological measurements and RP- and SE-HPLC were used to determine the characteristics of the network formed, and the protein composition, respectively The gluten water content increased due to overmixing for most of the flours. However, no effect of mixing was observed for the storage modulus (G') of gluten for any of the flours. The value of G' of gluten was around 3, 3, 4 and 8 for Standard, Biscuit, Strong and Durum flour,... (More)
The effect of mixing time on wheat protein composition and gluten formation was studied for three commercial flour mixtures (biscuit, standard and strong) and one durum flour. Ultracentrifugation was used to separate the fresh, wet gluten from the wheat-flour dough immediately after mixing. Small deformation dynamic theological measurements and RP- and SE-HPLC were used to determine the characteristics of the network formed, and the protein composition, respectively The gluten water content increased due to overmixing for most of the flours. However, no effect of mixing was observed for the storage modulus (G') of gluten for any of the flours. The value of G' of gluten was around 3, 3, 4 and 8 for Standard, Biscuit, Strong and Durum flour, respectively. Therefore, the increased water content during prolonged mixing was not related to the effect on G'. The strong flour resulted in the lowest G' for dough, a high G' for gluten and no increase in gluten water content with overmixing. The weaker standard flour resulted in the highest gluten water content, which increased considerably with mixing time. The durum flour did not show gluten development and breakdown similar to the other flours. The differences in large UPP, total UPP and large UMP between gluten from the different flours and mixing times originated from the genetic composition of flour proteins. (Less)
Please use this url to cite or link to this publication:
author
; and
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
keywords
protein composition, gluten quality
host publication
Wheat Production in Stressed Environments (Developments in Plant Breeding)
volume
12
pages
543 - 548
publisher
Springer
conference name
7th International Wheat Conference (7 IWC)
conference location
Mar del Plata, Argentina
conference dates
2005-11-27 - 2005-12-02
external identifiers
  • wos:000248295600066
ISSN
1381-673X
ISBN
978-1-4020-5497-6
DOI
10.1007/1-4020-5497-1_66
language
English
LU publication?
yes
id
8e93f185-e356-4699-912e-bcee1cf80b64 (old id 1409959)
date added to LUP
2016-04-01 16:13:23
date last changed
2025-04-04 15:01:06
@inproceedings{8e93f185-e356-4699-912e-bcee1cf80b64,
  abstract     = {{The effect of mixing time on wheat protein composition and gluten formation was studied for three commercial flour mixtures (biscuit, standard and strong) and one durum flour. Ultracentrifugation was used to separate the fresh, wet gluten from the wheat-flour dough immediately after mixing. Small deformation dynamic theological measurements and RP- and SE-HPLC were used to determine the characteristics of the network formed, and the protein composition, respectively The gluten water content increased due to overmixing for most of the flours. However, no effect of mixing was observed for the storage modulus (G') of gluten for any of the flours. The value of G' of gluten was around 3, 3, 4 and 8 for Standard, Biscuit, Strong and Durum flour, respectively. Therefore, the increased water content during prolonged mixing was not related to the effect on G'. The strong flour resulted in the lowest G' for dough, a high G' for gluten and no increase in gluten water content with overmixing. The weaker standard flour resulted in the highest gluten water content, which increased considerably with mixing time. The durum flour did not show gluten development and breakdown similar to the other flours. The differences in large UPP, total UPP and large UMP between gluten from the different flours and mixing times originated from the genetic composition of flour proteins.}},
  author       = {{Kuktaite, R and Larsson, Helena and Johansson, E}},
  booktitle    = {{Wheat Production in Stressed Environments (Developments in Plant Breeding)}},
  isbn         = {{978-1-4020-5497-6}},
  issn         = {{1381-673X}},
  keywords     = {{protein composition; gluten quality}},
  language     = {{eng}},
  pages        = {{543--548}},
  publisher    = {{Springer}},
  title        = {{The influence of dough mixing time on wheat protein composition and gluten quality for four commercial flour mixtures}},
  url          = {{http://dx.doi.org/10.1007/1-4020-5497-1_66}},
  doi          = {{10.1007/1-4020-5497-1_66}},
  volume       = {{12}},
  year         = {{2007}},
}