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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #162694
Title: CORRELATION OF WHEAT PROTEIN COMPOSITION AND DOUGH RHEOLOGICAL PROPERTIES TO TORTILLA QUALITY

Author
item SINGH, HARMIT - KANSAS STATE UNIV
item Lyne, Rhonda
item Chung, Okkyung
item PARK, SEOK-HO - KANSAS STATE UNIV
item Lookhart, George

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/22/2004
Publication Date: 9/19/2004
Citation: Singh, H., Lyne, R.K., Chung, O.K., Park, S., Lookhart, G.L. 2004. Correlation of wheat protein composition and dough rheological properties to tortilla quality. Abstract No. 224. Page 122 in: Program Book of the 89th Annual Meeting of the AACC.

Interpretive Summary:

Technical Abstract: Protein composition and dough rheology of 15 wheat lines were studied. Total protein content and the ratio of polymeric to monomeric proteins (pk1/pk2) in SE-HPLC chromatograms of SDS extracts were correlated with tortilla rollability scores (TRS) (R-squared of 0.51 and 0.59, respectively). However, the amounts of insoluble and soluble proteins were not significantly correlated to TRS. Stress relaxation (SR) and dough extensibility (DE) tests were conducted using a texture analyzer (TA). Consistent results were obtained at 10 % strain level for doughs mixed for 5 min. Maximum resistance (Rmax) to extension during DE test and k2 (a measure of elasticity) during SR test correlated well with 12th day TRS (R-squared of 0.55 and 0.48, respectively). Poor-quality dough was less elastic with lower k2 values. The extensibility (Ext) of dough was correlated significantly with the pk1/pk2 ratio (R-squared of 0.64), indicating a good relationship between molecular composition of proteins and rheological property of the dough. Multivariate analysis of protein and dough characteristics showed that a combination of Ext, relaxation time and the pk1/pk2 ratio had a highly significant correlation (R-squared=0.94) with TRS.