Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour |
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| Authors: | RJ Fido F Békés PW Gras AS Tatham |
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| Institution: | aDepartment of Agricultural Sciences, IACR Long Ashton Research Station, University of Bristol, Long Ashton, Bristol, BS18 9AF, U.K.;bCSIRO Division of Plant Industry, Grain Quality Research Laboratory, PO Box 7, North Ryde, 2113, NSW, Australia |
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| Abstract: | Gliadins were extracted from wheat and individual groups (α-, β-, γ-, ω-1 and ω-2) purified. The effects of the individual groups of gliadin on the mixing properties of doughs from low and high protein flours were measured on a 2-g Mixograph and a prototype microextension tester. The addition of all groups of gliadin resulted in a decrease in dough strength. The relative weakening effects were ω-1>ω-2≈α-≈β->γ- in the Mixograph, and γ->α-≈β-≈ω-2≈ω-1 in the Extensograph. |
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| Keywords: | gliadin Mixograph Extensograph breadmaking |
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