ITEM METADATA RECORD
Title: Effects of increased high molecular weight glutenin subunits content of flour on dough mixing behavior and breadmaking
Authors: Veraverbeke, WS ×
Verbruggen, IM
Delcour, Jan #
Issue Date: Dec-1998
Series Title: Journal of Agricultural and Food Chemistry vol:46 issue:12 pages:4830-4835
Abstract: The level of high molecular weight glutenin subunits (HMW-GS) in Soissons flour was increased with isolated Soissons HMW-GS (1.0-4.0 mg/g of flour) by either simple addition or using a previously developed method (Bekes et al. Cereal Chem. 1994, 71, 44-50) for incorporation of monomeric glutenin subunits into flour endogenous glutenin polymers. It was demonstrated that the incorporation method, originally developed for Mixograph tests, is equally well-suitable for straight dough breadmaking tests, allowing direct extension of the effect of incorporated glutenin subunits on dough Mixograph mixing properties to their effect on loaf volume. Although the expected dough strengthening effect (increased mixing requirement and tolerance to overmixing) upon incorporation of HMW-GS was indeed clear from the Mixograms, the improved dough properties did not lead to higher loaf volumes. Furthermore, simple addition of unalkylated HMW-GS also strengthened the dough. On the other hand, alkylated Soissons HMW-GS did not improve dough mixing properties. The different effects of alkylated and unalkylated HMW-GS may suggest that even with simple addition unalkylated HMW-GS can be incorporated into flour endogenous glutenin polymers or may point to the importance of free sulfhydryl groups during dough mixing.
ISSN: 0021-8561
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

Files in This Item:
File Description Status SizeFormat
Veraverbeke 1998 J Agric Food Chem 46 4830-4835.pdf Published 297KbAdobe PDFView/Open Request a copy

These files are only available to some KU Leuven Association staff members

 




All items in Lirias are protected by copyright, with all rights reserved.

© Web of science