Gluten classification

The Osborne classification, which dates from 1907, was updated at a symposium on gluten in 1996. Gianibelli el al. point out that at least 1300 peptides can be obtained from wheat endosperm proteins after disulfide bond rupture using two-dimensional fractionation.6... 

There is another type of gluten available and that is produced in France by air classifying wheat flour. Air classification works by separating materials in an air stream on the basis of density. This air classified gluten has not been wetted and dried and behaves more like the gluten found in flour. 

Figure 13.3 The classification and nomenclature of wheat gluten proteins separated by SDS-PAGE.

Shewry PR, Tatham AS, Forde J, Kreis M, Miflin BJ (1986). The classification and nomenclature of wheat gluten proteins a reassessment. J. Cereal ScL, 4 97-106. 

There are countless strains of enzymes used in the baking industry. The major enzyme classifications include xylanase, which affects water absorption and gluten formation by working on the non-starch polysaccharides amylase, which extends the shelf lives of products protease, which reduces mix times and improves pan flow and gas retention on high-speed production lines and lipase, which provides an emulsifying effect, creating a fine texture and crumb. 

Shewry, P. R., A. S. Tatham, J. Forde, M. Kreis, and B. J. Miflin. 1986. The classification and nomenclature of wheat gluten proteins A reassessment. Journal of Cereal Science 4 97-106. 

Starch is primarily derived from corn (maize). The cleaned grains are soaked to soften them, then mcchatiicaliy rendered to liberate the corn germ, which is the oil containing component. The remainder of the kernel contains starch, gluten and fibre, which are progressively. separated, and the starch is then classified. The decanter has some part in both the separation and classification stages. 

In 1880 Ritthausen (172) reported the isolation of a protein product from oil-free peanut meal, using aqueous sodium chloride solution as the solvent for extraction of the protein. Lichnikov (131) in 1913 proposed the classification of peanut protein into three fractions, albumin, globulin, and gluten components, based on their relative solubilities in water, salt solutions, and aqueous potassium hydroxide, respectively. 

U.S. Wheat Classification According to Properties and Gluten Functionality... 

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