Gluten protein functionality in wheat flour processing: a review

Citation
Pw. Gras et al., Gluten protein functionality in wheat flour processing: a review, AUST J AGR, 52(11-12), 2001, pp. 1311-1323
Citations number
73
Categorie Soggetti
Agriculture/Agronomy
Journal title
AUSTRALIAN JOURNAL OF AGRICULTURAL RESEARCH
ISSN journal
00049409 → ACNP
Volume
52
Issue
11-12
Year of publication
2001
Pages
1311 - 1323
Database
ISI
SICI code
0004-9409(2001)52:11-12<1311:GPFIWF>2.0.ZU;2-Y
Abstract
Gluten protein functionality remains the basis of any understanding of the end-product quality of wheat flours. Information about this functionality h as been obtained by both in vivo and in vitro studies. Recent advances incl ude structure/function studies of deletion mutants and transformed genotype s, where the genes incorporated were both naturally occurring genes and gen es which have been desired to provide specific structural features. The con tributions of these specific changes in structure to the rheology of the re sulting doughs allow insight into the underlying physical processes that de termine dough and end-product properties.