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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #196980
Title: EFFECT OF PROTEIN COMPOSITION OF WHEAT FLOUR MILL STREAMS ON DOUGH RHEOLOGICAL PROPERTIES AND BREAD CRUMB CHARACTERISTICS

Author
item WANG, Y - NORTH DAKOTA STATE UNIV
item Hareland, Gary
item KHAN, K - NORTH DAKOTA STATE UNIV
item NYGARD, G - NORTH DAKOTA STATE UNIV

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/15/2006
Publication Date: 9/17/2006
Citation: Wang, Y.G., Hareland, G.A., Khan, K., Nygard, G. 2006. Effect of protein composition of wheat flour mill streams on dough rheological properties and bread crumb characteristics. World Grain Summit: Food and Beverages, San Francisco, CA. P. 124. Program Book.

Interpretive Summary:

Technical Abstract: Flour mill streams, obtained from three samples of Nekota, a hard red winter wheat, were used in this study. The objective was to assess the contribution of protein composition on dough rheological properties and bread crumb characteristics of bread made from the mill streams. Flour proteins were fractionated into gliadin, albumin+globulin, HMW-GS, LMW-GS and residue protein. Farinograph absorption was used to measure dough rheological properties. The internal bread crumb characteristics were measured using the C-CELL imaging system. The results showed that the quantity and distribution of protein fractions in break and reduction streams were different. The quantities of total flour protein, gliadin, albumin + globulin, HMW-GS and LMW-GS were greater in break than in reduction flour streams. For break and reduction flour mill streams, gliadin and residue protein were positively and significantly correlated with flour total protein. Albumin + globulin, HMW-GS and LMW-GS were positively and significantly correlated with break flour total protein, but negatively correlated with reduction flour total protein. The results of other correlations (between Farinograph absorption, bread slice area, number of cells, slice brightness and protein fractions) also showed opposite results for break streams compared to reduction streams. Gliadin content in total protein was positively and significantly associated with Farinograph absorption. HMW-GS and LMW-GS content in total protein were positively and significantly associated with slice area, number of cells and slice brightness. These results suggest that the quantities and distributions of protein fractions in the various mill streams make different contributions to dough rheological properties and internal bread characteristics.