Effects of incorporated glutenins on functional properties of wheat dough

The development of reduction-oxidation methods to open the native gluten po lymer, incorporate monomers, and repolymerize the modified polymer, has all owed new types of investigation of the effects of glutenin subunits on doug h characters. These methods were used to incorporate bulk high molecular we ight glutenin subunits (HMW-GS) and bulk low molecular weight glutenin subu nits (LMW-GS) from four cultivars into the parent flours to modify the HMW- GS-to-LMW-GS ratio. In addition, the glutenins from the four cultivars were added to a single base flour of differing glutenin subunit composition. Fi nally, HMW-GS 7, 8, 5, and 10 were incorporated singly and in pairs into tw o base flours. The mixing time, peak resistance, maximum resistance to exte nsion, and loaf height increased with increases in HMW-GS-to-LMW-GS ratio. There was a decrease in resistance breakdown observed with increase in HMW- GS-to-LMW-GS ratio. The maximum resistance to extension slightly increased with increases in HMW-GS-to-LMW-GS ratio (strongly in cultivar Hartog). Dou gh extensibility decreased with increase in HMW-GS-to-LMW-GS ratio (except in Osprey derivative). In the incorporation studies of single and paired gl utenin subunits, HMW-GS 5+10 gave a synergistic effect increasing mixing ti me, maximum resistance to extension, and loaf height as compared with HMW-C S 5 or 10 separately. In contrast, HMW-GS 7+8 showed an additive effect and HMW-GS 7 incorporated separately had a higher mixing time, maximum resista nce to extension, and loaf height than those of HMW-GS 7+8 and HMW-GS 8.