|Seabourn, Bradford - Brad|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/25/2005
Publication Date: 9/11/2005
Citation: Xie, F., Seabourn, B.W., Chung, O.K., Seib, P.A. 2005. Study of wheat gluten secondary structure conformational changes in frozen dough using FT-HATR Mid-Infrared Spectroscopy.. Abstract No. 245 in: 2005 AACC Annual Meeting Program Book. p.146. Meeting Abstract.
Technical Abstract: Breadmaking quality of frozen dough is usually inferior to that of freshly mixed dough. A change in gluten structure during freezing and thawing might be one of the reasons that frozen dough has a poorer end-use performance than fresh dough. We investigated changes in wheat gluten secondary structure resulting from freezing and thawing of flour-water “model” doughs optimally mixed, using six hard red winter wheat flours of varying protein content and optimum mix time. Doughs were scanned in the mid-infrared region of the electromagnetic spectrum using Fourier transform horizontal attenuated total reflectance (FT-HATR) mid-infrared spectroscopy. Frozen storage time was 0 min, 24 hr, 1 and 2 weeks, and the thawing time was 45 min for all frozen doughs. The protein secondary structures such as beta-sheet (1242 cm-1-1-1-1-1