The unique breadmaking properties of wheat are generally ascribed to the visco-elastic properties of its gluten proteins. While monomeric gluten proteins (gliadin) show viscous behavior, polymeric gluten proteins (glutenin) are elastic. The unique elasticity of glutenin results to a large extent from its polymeric nature. Glutenin is a highly heterogeneous mixture of polymers consisting of a number of different high- and low-molecular-weight glutenin subunits linked by disulfide bonds. Although glutenin obviously is the major polymeric protein in wheat, other polymeric proteins occur as well. Their importance in breadmaking may be underestimated. Nevertheless, variations in both quantity and quality of glutenin strongly determine variations in breadmaking performance. Structural features of different classes of glutenin subunits are described. Variations in glutenin quality may result from variations in its (1) structure, (2) size distribution, and (3) subunit composition. Some hypotheses on glutenin structure and current insights into the role of glutenin size distribution are evaluated. Finally, different ways in which variation in glutenin composition may directly or indirectly (by affecting glutenin structure and/or size distribution) influence glutenin quality are discussed.

Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality

The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties.

Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale

Modelling protein content and composition in relation to crop nitrogen dynamics for wheat

Background Gluten proteins are considered as quality determinants in cereal-based food product by forming the backbone structure of dough. Freezing technique has largely expanded the dough shelf life and brought revolutionary development to the bakery industry. However, deterioration of gluten network in frozen dough is one of the major factors leading to the quality loss of bakery products. During the manufacturing process of frozen dough, hydration with optimum mixing is the first and critical step to manage the control dough quality, followed by the freezing and frozen storage to achieve the long time storage of dough, which determines the final dough quality. Scope and approach Series of physicochemical alterations in gluten proteins occur upon the dough formation and frozen storage. Understanding these fundamental changes is important for the research community to propose more rational implementation of specific improvement principals for frozen dough. In this review, the physicochemical alterations of wheat gluten proteins are investigated from the perspectives of gluten and its component glutenin and gliadin. Key findings and conclusions A more structure-ordered, homogeneous and elastic gluten network is formed at the optimum mixing stage as a consequence of glutenin and gliadin interactions. Comparative studies in different model systems demonstrate that further frozen storage exerts detrimental effects on gluten proteins in diverse ways from both gluten proteins-water interactions and structure-functionality perspectives.

Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

Gluten, starch, lipids, and water-soluble material were separated from seven wheat samples with a range of protein contents and breadmaking quality. The isolated glutens were further partitioned into gliadin- and gluteninrich fractions using pH precipitation. Protein content and glutenin-togliadin ratio were systematically altered by blending these fractions into the original flours in calculated amounts. Mixing properties, extension-tester parameters, and baking performance of composite flours were determined using small-scale techniques. Results of dough testing with blends of constant glutenin-to-gliadin ratio showed increases in the mixing time, mixograph peak resistance, maximum resistance to extension, extensibility, and loaf volume as the protein content increased. At constant protein content, increases in glutenin-to-gliadin ratio were associated with increases in mixing time, mixograph peak resistance, maximum resistance to extension, and loaf volume, and with decreases in extensibility....

Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat Dough

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Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat Dough