Breadmaking proteins

Solubility and viscosity explains the basic physicochemical nature and the functional behavior of proteins in aqueous solutions. Proteins contribute to the adhesive or cohesive properties of film matrices by the binding of their polypeptides to other components such as starch granules to yield shaped products that, for example, are necessary for trapping gases in breadmaking. 

NK Singh, R Donovan, F MacRitchie. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of breadmaking quality. Cereal Chem 67 161-170, 1990. 

MG Scanlon, PKW Ng, DE Lawless, W Bushuk. Suitability of reversed-phase high-performance liquid chromatographic separation of wheat proteins for long-term statistical assessment of breadmaking quality. Cereal Chem 67 395-399, 1990. 

M Menkovska, Y Pomeranz, GL Lookhart, MD Shogren. Gliadin in crumb of bread from high-protein wheat flours of varied breadmaking potential. Cereal Chem 65 198-201, 1988. 

Xu H-N., Huang W., Jia C., Kim Y., Liu H. Evaluation of water holding capacity and breadmaking properties for frozen dough containing ice structuring proteins from winter wheat. Journal of Cereal Science 2009 49(2) 250-253. 

It must be point out that wheat gluten is present as a network in dough, where it is intimately associated with other dough components. These interactions are still not completely understood, but there are reported correlations of breadmaking quality with polar lipid content, so lipids are potentially of great importance in modulating the functionaUty of the gluten proteins [39]. 

Joye, IJ, B Lagrain and JA Delcour (2009). Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking-A review. Journal of Cereal Science, 50,11-21. 

SE-HPLC can predict wheat breadmaking quality from protein MW distributions [8]. Huebner and Bietz [57] found that quality could also be predicted from MW distributions of glutenin subunits. Dachkevitch and Autran... 

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