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United States Department of Agriculture

Agricultural Research Service

Title: Proteins That Complement the Roles of Gliadin and Glutenin

Authors
item Jones, Berne
item Morris, Craig
item Bekes, F - CSIRO AUSTRALIA
item Wrigley, C - CSIRO AUSTRALIA

Submitted to: Cereal Chemistry
Publication Type: Book / Chapter
Publication Acceptance Date: February 2, 2006
Publication Date: May 9, 2006
Citation: Jones, B.L., Morris, C.F., Bekes, F., Wrigley, C.W. 2006. Chapter 14:Proteins that complement the roles of gliadin and glutenin. In: Gliadin and Glutenin: The Unique Balance of Wheat Quality, (eds.) CW Wrigley, F Bekes, and W Bushuk. AACC International, St. Paul, MN, pages 413-446.

Interpretive Summary: This chapter discusses how specific proteins (in addition to gliadin and glutenin) relate to flour quality, and what role they play in determining the functional properties of flour. Also described in this chapter are some of the non-prolamine protein components of flours that directly or indirectly relate to bread making quality. Due to the complex chemical nature of wheat flour, it is necessary to study the various elements that can alter and interact with gluten proteins to affect flour dough-making and end-use attributes.

Technical Abstract: This chapter discusses how specific proteins (in addition to gliadin and glutenin) relate to flour quality, and what role they play in determining the functional properties of flour. Also described in this chapter are some of the non-prolamine protein components of flours that directly or indirectly relate to bread making quality. Due to the complex chemical nature of wheat flour, it is necessary to study the various elements that can alter and interact with gluten proteins to affect flour dough-making and end-use attributes.

Last Modified: 9/23/2014
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