Gluten and dough rheology, protein composition and its relationship with breadmaking quality of wheat

摘要

Effects of HMW-GS on viscoelasticity of wet gluten and wheat dough have been investigated by creep-recovery using Kelvin-Voigt model on hard red winter wheats and its relationships with mixing, extensibility, and breadmaking parameters. Gluten samples were on average 5.5, 3.1, and 1.6 times less stiff than their respective dough when comparing G0, G1, and G2 respectively. These differences suggest that the non-gluten components have high influence in the instantaneous and first Kelvin elements of the mode, which are faster compared to the gluten components. Gluten samples with Glu-A1 1 and 2* only show significant differences in retardation time ?2. Samples with subunit 17+18 in Glu-B1 showed higher elastic moduli GO, Gl, and G2 and viscosity coefficients ?0, ?1, and ?2 compared to samples with Glu-D1 2+12. Higher explanation of variance of loaf volume was found in parameters ?2 and G2 (r=0.57 and 0.58, P?l and Gl (r=0.45 adn 0.56, PP.