Effect of the dough mixing process on the quality of wheat and buckwheat proteins

https://doi.org/10.17221/220/2017-CJFSCitation:Sluková M., Levková J., Michalcová A., Horáčková Š., Skřivan P. (2017): Effect of the dough mixing process on the quality of wheat and buckwheat proteins. Czech J. Food Sci., 35: 522-531.
download PDF
The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.
Ahlborn Gene J., Pike Oscar A., Hendrix Suzanne B., Hess William M., Huber Clayton S. (2005): Sensory, Mechanical, and Microscopic Evaluation of Staling in Low-Protein and Gluten-Free Breads. Cereal Chemistry Journal, 82, 328-335 https://doi.org/10.1094/CC-82-0328
Beasley H. L., Uthayakumaran S., Stoddard F. L., Partridge S. J., Daqiq L., Chong P., Békés F. (2002): Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End-Use Quality. Cereal Chemistry Journal, 79, 301-307 https://doi.org/10.1094/CCHEM.2002.79.2.301
Berghofer E., Schoenlechner R. (2009): Overview of gluten-free (cereals and other) raw materials and their properties. In: Arendt E.K., Bello F.D. (eds): The Science of Gluten-Free Foods and Beverages. St. Paul, AACC, Inc.: 65–66.
Bushuk W. (1998): Interactions in wheat doughs. In: Hamer R.J., Hoseney R.C. (eds): Interactions: The Keys to Cereal Quality. St. Paul, AACC, Inc.: 5–6.
Cai Y., Corke H., Li W. (2004): Buckwheat. In: Wrigley C., Corke H., Walker C.E. (eds): Encyclopedia of Grain Science. St. Paul, AACC, Inc.: 5–90.
Delcour J.A., Hoseney, R.C. (2010): Principles of Cereal Science and Technology. 3rd Ed. AACC International, Inc., St. Paul. 280p.
Don Clyde, Lichtendonk Wim J., Plijter Johan J., van Vliet Ton, Hamer Rob J. (2005): The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough. Journal of Cereal Science, 41, 69-83 https://doi.org/10.1016/j.jcs.2004.09.009
Drobot Vira (2014): Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour. International Journal of Food Studies, 3, 1-12 https://doi.org/10.7455/ijfs/3.1.2014.a1
Gallagher E, Gormley T.R, Arendt E.K (2003): Crust and crumb characteristics of gluten free breads. Journal of Food Engineering, 56, 153-161 https://doi.org/10.1016/S0260-8774(02)00244-3
Grundas S.T. (2003): Wheat. Encyclopedia of Food Science and Nutrition. Vol. 10. Oxford, Academic Press.
Guo Xiao-Na, Wei Xiao-Ming, Zhu Ke-Xue (2017): The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles. Food Chemistry, 221, 1178-1185 https://doi.org/10.1016/j.foodchem.2016.11.041
Gupta R.B., Khan K., Macritchie F. (1993): Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein. Journal of Cereal Science, 18, 23-41 https://doi.org/10.1006/jcrs.1993.1031
Hamer R.J. (2003): Fractionation techniques. In: Shewry P.R., Lockhart G.L. (eds): Wheat Gluten Protein Analysis. St. Paul, AACC, Inc.: 19–30.
Hamer R.J., van Vliet T. (2000): Understanding the structure and properties of gluten: An overview. In: Shewry P.R., Tatham A.S. (eds): Wheat Gluten. Proceedings of the 7th International Workshop Gluten 2000. April 2–6, 2000, Bristol, UK: 125–131.
Hamer R.J., MacRitchie F., Weegels P.L. (2009): Structure and functional properties of gluten. In: Khan K., Shewry P.R. (eds): Wheat Chemistry and Technology. St. Paul, AACC International, Inc.: 153–161.
Jongen T. R. G., Bruschke M. V., Dekker J. G. (2003): Analysis of Dough Kneaders Using Numerical Flow Simulations. Cereal Chemistry Journal, 80, 383-389 https://doi.org/10.1094/CCHEM.2003.80.4.383
Khan K., Tamminga G., Lukow O. (1989): The effect of wheat flour proteins on mixing and baking – Correlations with protein fractions and high molecular weight glutenin subunit composition by gel electrophoresis. Cereal Chemistry, 66: 391–396.
Khan F., Zeb A., Arif M., Ullah J., Wahab S. (2012): Preparation and evaluation of gluten free ready to serve buckwheat product. ARPN Journal of Agricultural and Biological Science, 7: 633–637.
Lásztity R. (1984): The chemistry of cereal proteins. Boca Raton, CRC Press: 13–59.
Mazza G., Oomah B.D. (2005): Buckwheat as a food and feed. In: Abdel-Aal E., Wood P. (eds): Speciality Grains for Food and Feed. St. Paul, AACC International, Inc.: 381–382.
Moss R. (1974): Dough microstructure as affected by the addition of cysteine, potassium bromate and ascorbic acid. Cereal Science Today, 19: 557–562.
Mota Carla, Santos Mariana, Mauro Raul, Samman Norma, Matos Ana Sofia, Torres Duarte, Castanheira Isabel (2016): Protein content and amino acids profile of pseudocereals. Food Chemistry, 193, 55-61 https://doi.org/10.1016/j.foodchem.2014.11.043
Shewry P.R. (2003): Wheat gluten proteins. In: Shewry P.R., Lookhart G.L. (eds): Wheat Gluten Protein Analysis. St. Paul, AACC International, Inc.: 2–3, 6.
Shewry P.R., D’Ovidio R., Lafiandra D., Jenkins J.A., Mills E.N.C., Békés F. (2009): Wheat Grain Proteins. In: Khan K., Shewry P.R. (eds): Wheat. St. Paul, AACC International, Inc.: 53.
VLIET T., JANSSEN A.M., BLOKSMA A.H., WALSTRA P. (1992): STRAIN HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTION. Journal of Texture Studies, 23, 439-460 https://doi.org/10.1111/j.1745-4603.1992.tb00033.x
Wang Xia, Zhang Tianliang (2015): Optimization on Tartary Buckwheat Enriched Steamed Bread: A Response Surface Methodology Study. Journal of Food Processing, 2015, 1-7 https://doi.org/10.1155/2015/785042
Wrigley C., Békés F., Bushuk W. (2006): Gluten: A balance of gliadin and glutenins. In: Wrigley C., Békés F., Bushuk W. (eds): Gliadin and Glutenin - The Unique Balance of Wheat Quality. St. Paul, AACC, Inc.: 4–9, 15.
download PDF

© 2018 Czech Academy of Agricultural Sciences