ISSN 1392-3196 / e-ISSN 2335-8947
Zemdirbyste-Agriculture, vol. 102, No. 2 (2015), p. 229–238
The relationship between wheat baking properties, specific high molecular weight glutenin components and characteristics of varieties
Lina VAICIULYTE-FUNK, Grazina JUODEIKIENE, Elena BARTKIENE
The main objective of this study was to compare the aeration level of ring shaped breads, produced from flour made from different winter wheat varieties with different glutenins composition. Analysis of the qualitative and quantitative composition of low molecular weight glutenins (LMW-glutenins), high molecular weight glutenins (HMW-glutenins) and wheat gluten protein fractions a-, g-, w-gliadins was performed by electrophoresis in polyacrylamide gel using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). For qualitative evaluation of HMW-glutenin subunits, the obtained electrophoregrams were compared with the standard electrophoretic spectrums of the glutenin components presented in the catalogue. In particular, the indirect acoustic echolocation method can be applied in measurements of the structures of ring shaped breads. Correlations between wheat gluten fractions and some quality parameters characterizing the raw grain material show that HMW-glutenins have the strongest influence on the wheat flour baking properties, and the acoustic method allowed us to assess the quality of ring shaped breads according to the amount of water absorbed and the nature of swelling. This made it possible to classify the ring shaped breads into three quality categories: good (the amount of water absorbed from 37.5 to 50.75 relative units), medium (the amount of water absorbed from 2.54 to 6.28 and from 23.45 to 24.91 relative units), and poor (the amount of water absorbed from 3.6 to 14.7 relative units). According to the specific HMW-glutenin components, it is possible to select the best quality wheat varieties for flour production which could be recommended for ring shaped breads production.
Key words: acoustic, glutenins composition, shaped breads, texture parameters, wheat.
Full text: 102_2_str30.pdf