Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity

The effects of alpha- + beta-, gamma-, omega- and total gliadins on mixing, extension baking, and techno-functional properties of doughs from hard and soft flours were measured using small-scale techniques. The addition of al l gliadin fractions resulted in decreased mixing time, peak resistance, max imum resistance to extension, and loaf height, and in increased resistance breakdown and extensibility. The various gliadin fractions showed differenc es in functional properties, with gamma -gliadin reducing the mixing time a nd maximum resistance to extension to the greatest extent, omega -gliadin c ontributing to the greatest reduction in loaf height. and alpha- + beta -gl iadins having the least effect on reducing loaf height. The effects of glia din fractions on loaf height were correlated with molecular mass, and effec ts on mixing time, maximum resistance to extension, and extensibility were correlated with hydrophobicity.