EFFECTS OF ALPHA-GLIADINS, BETA-GLIADINS, GAMMA-GLIADINS AND OMEGA-GLIADINS ON THE DOUGH MIXING PROPERTIES OF WHEAT-FLOUR

Gliadins were extracted from wheat and individual groups (alpha-, beta -, gamma-, omega-1 and omega-2) purified. The effects of the individua l groups of gliadin on the mixing properties of doughs from low and hi gh protein flours were measured on a 2-g Mixograph and a prototype mic roextension tester. The addition of all groups of gliadin resulted in a decrease in dough strength. The relative weakening effects were omeg a-1>omega-2 approximate to alpha-approximate to beta->gamma- in the Mi xograph, and gamma->alpha-approximate to beta-approximate to omega-2 a pproximate to omega-1 in the Extensograph. (C) 1997 Academic Press Lim ited.