Gluten property

Low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat is one of the critical determinants of gluten properties. However, the nomenclature of Glu-3 encoding LMW-GS has not been consistent among... 

CAS 9010-66-6 EINECS/ELINCS 232-722-9 Synonyms Zein powder Definition Alcohol-sol. protein obtained from corn, Zea mays component of corn gluten Properties Wh. to yel. powd., odorless sol. in aq. alcohols, glycols, glycol ethers, furfuryl alcohol, tetrahydrofurfuryl alcohol, aq. alkaline sol ns. with... 

Gupta, R. B., Y. Popineau, J. Lefebre, M. Comec, and F. MacRitchie. 1995. Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low M, and high M, glutenin subunits. Journal of Cereal Science 21 103-116. 

Wheat is still considered the queen of cereals because of its versatility to produce a wide array of leavened foods. This is possible due to its unique gluten properties. Wheat is the cereal that contributes the most in terms of human caloric intake. About 47% of wheat is produced in China, India, the United States, and Russia (FAO 2009). The United States, Canada, Australia, and Argentina have important export markets throughout the Americas, Europe, and Asia. Wheat is produced in large quantities in the Northern Winter Region of China, in India, Russia, Pakistan, Tuikey, and Kazakhstan—areas that use most of the milled flour domestically. 

FIGURE 15.4 Experimental assays commonly employed to assess gluten properties of wheat flour, (a) Pelshenke test, (b) Zeleny test, (c) Glutomatic (courtesy of Guadalupe A. Lopez-Ahumada, DIPA, Universidad de Sonora, Mexico). 

FIGURE 15.4 Experimental assays commonly employed to assess gluten properties of wheat flour.489... 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

A neutral bacterial endoprotease can be used to weaken the gluten in wheat flour, if necessary, or to provide the plastic properties required ia a dough used for biscuits. 

Salt is used as an essential nutrient and a flavoring in food. It is also used in products to change their properties. In breads, it moderates the growth of yeast, and strengthens gluten. In ice cream and frozen... 

If gluten is too loosely distributed in the matrix, then the dough will collapse (structure-property relation)... 

Fig. 9.3 The conceptual schema of micro-macro thinking for the task designing gluten-free com bread, with the explicit use of structure-property relations...

Kayserilioglu, B. S., Bakir, U., Yilmaz, L. Akkas, N. (2003). Use of xylan, an agricultural by-product, in wheat gluten based biodegradable films mechanical, solubility and water vapor transfer rate properties. Bioresource Technology, Vol. 87, 3, (May 2003), pp. (239-246), ISSN 0960-8524... 

The proteins that are of most interest in baking are the proteins from wheat. The wheat that is normally used is Triticum aestivum not Triticum durum which is used to make pasta. The distinguishing property of wheat proteins is that some of them can develop into the viscoelastic mass known as gluten. The only other grain that has... 

Wafer Flour. Wafer flour is a type of biscuit flour with the same basic specification of low protein soft wheat flour with a low starch damage. Once again the required dough property is extensibility. The only differences are that if the protein is too low the wafer will be too soft to handle, and if the protein is too high the wafer will be too hard. The other important property is a resistance to gluten separation. Wafer flours are likely to be brown. 

Fractionation of Wheat Gluten Complete acid hydrolysis of the gluten results in loss of its deleterious properties. Deamidation by acid or by treatment with papain (K6) also markedly reduces its toxic action on patients with gluten-induced enteropathy. However, peptic/tryptic digestion does not significantly reduce toxicity (F27). This might be expected from the fact that... 

In this paper, we will explore the measurement of and the basis for the cohesive and elastic properties of a commonly used component of foods that excels in these characteristics, wheat gluten. Gluten constitutes from 10 to 16% of wheat flour, from which it may be separated by Martin, batter, or Raisio processes (2, 3). The separated wheat gluten is 70 to 80% protein, of which 85% is insoluble in saline solution. We shall also seek to correlate some of the basic concepts developed in studies of gluten to other protein systems, such as those of soybean protein isolates and concentrates. 

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