Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Relationship of Relative Amounts of Insoluble Polymeric Proteins to Dough Consistency for Flours from Commercial Mills and Individual Cultivars

item Lookhart, George
item Bean, Scott
item Lyne, Rhonda
item Chung, Okkyung
item Chandra, S - KANSAS STATE UNIV

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: October 4, 2002
Publication Date: October 13, 2002
Citation: Lookhart, G.L., Bean, S., Lyne, R.K., Chung, O.K., Chandra, S., Ohm, J., Stearns, M., Piland, S. 2002. Relationship of relative amounts of insoluble polymeric proteins to dough consistency for flours from commercial mills and individual cultivars. American Association of Cereal Chemists Meeting Abstract.

Interpretive Summary: Presentation at the AACC Pacific Rim Meeting held March 17-19, 2003, in Honolulu, Hawaii.

Technical Abstract: This project was designed to examine the potential of detecting changes in the mixing properties of commercial flours (CF). Mixing properties of individual cultivars are related to the relative amount of insoluble polymeric protein (IPP). The IPP of each sample was determined by extracting all the soluble proteins and combusting the dried remaining sample for protein content. The CF samples were obtained from 3 commercial mills on a weekly basis for 3 years. The individual cultivars were hard winter wheats from the 95-98 Wheat Quality Council (WQC). The mixing properties of the CF were evaluated by the Labtron, whereas those of the individual cultivars (WQC samples) were evaluated by the Mixograph. The average % IPP for the two sets were the same, 0.40, with a sd of 0.03. The % IPP of the WQC samples correlated with the mixing time, with r values ranging from 0.60 to 0.85 over 4 crop years. In the CF, the % IPP versus Labtron mixing time r values were nearly zero. The range of % IPP values in the CF was narrower than the WQC samples; 0.35 to 0.47 for the CF versus 0.28 to 0.55 for the WQC samples. The lack of variation in the CF supports the conclusion that the three CF mills selected and blended their wheats to produce consistent flours.

Last Modified: 4/22/2015