Effects of water absorption and salt on discrimination of wheat gluten strength assessed by dough mixing and protein composition

2019 ◽  
Vol 89 ◽  
pp. 102752 ◽  
Author(s):  
Carly Isaak ◽  
Harry Sapirstein ◽  
Yao Wu ◽  
Robert Graf
Keyword(s):  
Water Absorption ◽  
Wheat Gluten ◽  
Protein Composition ◽  
Gluten Strength ◽  
Dough Mixing

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

gluten quality involves the addition of low levels of gluten, ied typically are compared to results obtained by some about 2%, to a standard test flour, which often is of a type of baking test. McDermott [85] compared baking "weak" type, and observing the effects on bread quality. (Chorleywood bake test) and other properties of 30 com-Water absorption is adjusted as appropriate for the gluten mercial glutens, mostly of European origin (Table 8), and levels added [23]. A stressed gluten-enriched baking test found that under his test conditions six samples were of was identified [31], which assumes that gluten is added to relatively poor quality; correlation between baking perfor-enable production of specialty breads using substantial mance and other measured properties was not high. levels of non-gluten-containing ingredients such as rye Weegels and Hamer [130] studied a group of 32 European flour, dietary fiber, bran and germ, or raisins [49]. Czucha-commercial glutens. These workers devised a test involv-j owska and Pomeranz [31] described a simple, repro-ing protein content, denaturation index (based on a series ducible method for baking undiluted gluten, highly corre-of sodium dodecyl sulfate sedimentation measurements), lated with the gluten-enrichment baking test. and extensigraph resistance; a model utilizing these tests A prime reason for performing end-use tests of func-was able to predict 59% of the baking quality variation of tionality, of course, is to monitor variations in the quality the glutens. Bushuk and Wadhawan [20] examined 27 of commercial wheat glutens that can occur. Differences commercial gluten samples, although only 8 were subject-among commercial gluten are usually attributable to varia-ed to extensive end-use testing; the highest correlation co-tions in the starting material, wheat or flour, and/or efficients were between loaf volume and acetic acid-solu-changes caused by production processing conditions. Dur-ble protein (r = 0.88) and between loaf volume and ing processing, the drying of gluten is critical, as noted fluorescence of acetic acid extract (r = 0.98). above, and investigators have shown that less than opti-mum heat treatment can lower the baking quality of gluten (b) Nonbaking Tests. Considerable efforts have been [14,49,98,111,130]. However, McDermott [85] reported expended in developing nonbaking tests to evaluate the no definite relationship between manufacturing variables quality or vitality of wheat gluten for baking purposes. The and gluten quality in a group of 30 commercial glutens. baking test is often cited as being labor intensive, relative-Dreese et al. [38] studied commercial and hand-washed ly expensive, requiring skilled workers, and not effectively lyophilized gluten and found that differences were more differentiating gluten quality [86]. The farinograph has attributable to washing procedures than to drying proce-been used to evaluate gluten for many years. The usual ap-dures. proach has been to test the gluten as a gluten-flour mixture Results obtained by other methods that have been stud-(e.g., Refs. 5, 18, 36, and 49), while an alternative method TABLE 8 Properties of 30 Commercial Glutens Baking performance Property Average Range Poor Average Good Increase in loaf volume, %a 10 7.7-12.2 8.3 10.2 11.8 Protein, %b 77.4 66.4-84.3 76.2 77.4 81.1 Moisture, % 7.55.3-10.2 8.877.7 Particle size, % <160 p.m 88.8 55.8-98 80.5 91 90.3 Color 68.3 56.5-75 65.2 68.9 69.5 Lipid, % 5.84.2-7.65.86.15.1 Ash, % 0.69 0.44-0.94 0.71 0.74 0.6 Chloride, %` 0.08 0.01-0.28 0.10.08 0.08 Water absorption, mug protein 2.37 1.84-2.93 2.26 2.45 2.29 SDS sedimentation volume, ml/g protein 99 55-159 70 107 127 Lactic acid sedimentation, % reduction in turbidity 18 2-68 49 11 7 Hydration time, min 0.90.2-10 2.72.40.6 Extensibility, units/min 3.80.7-9.33.23.93.9 Viscosity, cP 117 73-222 159 109 101 '2% gluten protein. Dry matter basis. `As NaCl. Source: Ref. 85.

2000 ◽  
pp. 779-792
Keyword(s):  
Acetic Acid ◽  
Water Absorption ◽  
Wheat Gluten ◽  
Sodium Dodecyl ◽  
Standard Test ◽  
Loaf Volume ◽  
Performance Property ◽  
Baking Quality ◽  
Gluten Quality ◽  
End Use

Effect of Environment and Genotype on Durum Wheat Gluten Strength and Pasta Viscoelasticity

1999 ◽  
Vol 76 (4) ◽  
pp. 582-586 ◽  
Author(s):  
N. P. Ames ◽  
J. M. Clarke ◽  
B. A. Marchylo ◽  
J. E. Dexter ◽  
S. M. Woods
Keyword(s):  
Durum Wheat ◽  
Wheat Gluten ◽  
Gluten Strength

Improvement of Mechanical Properties and Water Absorption in Wheat Gluten by Epoxidized Natural Rubber

2019 ◽  
Vol 891 ◽  
pp. 163-168
Author(s):  
Kantima Chaochanchaikul
Keyword(s):  
Natural Rubber ◽  
Water Absorption ◽  
Thermal Analyses ◽  
Wheat Gluten ◽  
Research Work ◽  
Decomposition Temperature ◽  
Epoxidized Natural Rubber ◽  
Elongation At Break ◽  
Opposite Behavior ◽  
Internal Mixer

TThe aims of this research work were to improve touhgness and water resistance of wheat gluten (WG) by epoxidized natural rubber (ENR) compared to glycerol. WG specimens were mixed and prepared by internal mixer and compression molding machine, respectively. ENR and glycerol were varied from 10 to 40 wt%. Effects of modifier types and contents on WG were evaluated by tensile, impact and water absorption testings and microstructure and thermal analyses. The increase of ENR or glycerol contents led to the increase of toughness by considering the increase of impact strength and elongation at break. Glass transition temperature of WG tended to decrease with the increase of ENR or glycerol contents, especially for glycerol. The presence of glycerol affected to the decomposition temperature values whereas ENR did not affect to decomposition. ENR improved water resistant of WG specimen but trend of glycerol showed the opposite behavior. Weight loss of modified WG with glycerol was found at immersion time of 1440 min.

scholarly journals Evaluation of Water Absorption and Dough-Mixing Characteristics with Small Quantities of Wheat Flour Using the Micro-doughLAB

2016 ◽  
Vol 85 (4) ◽  
pp. 435-442
Author(s):  
Tamayo Abe ◽  
Seiichi Komiyama ◽  
Satoshi Kobayashi ◽  
Tsutomu Nishimura ◽  
Hironobu Jinno
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Dough Mixing ◽  
Mixing Characteristics

Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis

2018 ◽  
Vol 267 ◽  
pp. 387-394 ◽  
Author(s):  
Lívia Hajas ◽  
Katharina A. Scherf ◽  
Kitti Török ◽  
Zsuzsanna Bugyi ◽  
Eszter Schall ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Reference Material ◽  
Wheat Gluten ◽  
Protein Composition ◽  
Triticum Aestivum L ◽  
Gluten Analysis

scholarly journals Clean Label in Bread

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2054
Author(s):  
Maite Cristina Alava Vargas ◽  
Senay Simsek
Keyword(s):  
Water Absorption ◽  
Shelf Life ◽  
Mixing Time ◽  
Bread Quality ◽  
Staple Food ◽  
Chemical Additives ◽  
Dough Mixing ◽  
Definition Of ◽  
Interest In Research

Bread is considered a staple food worldwide, and therefore there is much interest in research around the topic. The bread industry is usually looking for ways to improve its formulations. Therefore, other ingredients such as dough conditioners, crumb softeners, emulsifiers, and surfactants can be added to enhance bread quality. These ingredients perform functions such as helping standardize processes in the industry, reducing dough-mixing time, increasing water absorption, improving bread quality, and extending its shelf life. Consumers are concerned about the effect of these ingredients on their health, and this has increased the popularity of clean-label bread formulations. A clean label generally indicates that a product is free of chemical additives, has an ingredient list that is easy to understand, has undergone natural or limited processing, and/or is organic and free of additives or preservatives. However, there is no scientific definition of the term “clean label.” Researchers have focused on these clean-label initiatives to replace dough strengtheners and preservatives in bread formulations and give consumers what they perceive as a healthier product.

New Findings in the Amino Acid Profile and Gene Expression in Contrasting Durum Wheat Gluten Strength Genotypes during Grain Filling

2020 ◽  
Vol 68 (20) ◽  
pp. 5521-5528
Author(s):  
Jorge Araya-Flores ◽  
Carlos Guzmán ◽  
Iván Matus ◽  
Roberto Parada ◽  
Gabriela Jarpa ◽  
...  
Keyword(s):  
Gene Expression ◽  
Amino Acid ◽  
Durum Wheat ◽  
Wheat Gluten ◽  
Grain Filling ◽  
Amino Acid Profile ◽  
Gluten Strength ◽  
New Findings
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