W. Bushuk et al., EFFECT OF MECHANICAL DOUGH DEVELOPMENT ON THE EXTRACTABILITY OF WHEATSTORAGE PROTEINS FROM BREAD DOUGH, Cereal chemistry, 74(4), 1997, pp. 389-395
Six wheat cultivars covering a range of quality parameters were mixed
to various proportions of their optimum work input using mechanical do
ugh development (MDD) mixers. Mixing and baking characteristics were d
etermined and each dough was subsampled. The proteins were extracted f
or analysis by reversed-phase HPLC. Considerable protein mobilization
appeared to occur during the MDD process, but the changes appeared to
be cultivar-specific and did not indicate how mixing or baking behavio
r could be predicted. Protein content in extracted fractions was lowes
t for the weakest, poorest quality wheat but failed to consistently ra
nk the stronger samples. Acetic acid insoluble protein level decreased
with mixing as did extractable high molecular weight glutenin subunit
s. Gliadin protein level initially decreased with mixing before rising
sharply with overmixing, while low molecular weight glutenin subunits
displayed the reverse pattern. The rate of change of the extractabili
ty of the protein fractions with work input was greatest for the weake
st samples and least for the stronger samples. However, when the prote
in quantity in the extractable fractions was plotted against relative
work input, the rate of change of protein extractability did not appea
r to vary significantly between cultivars of different strengths.