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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #312637
Title: Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes

Author
item SIMSEK, SENAY - North Dakota State University
item Ohm, Jae-Bom
item CARIOU, VINCENT - North Dakota State University
item MERGOUM, MOHAMED - North Dakota State University

Submitted to: Journal of Cereal Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/14/2016
Publication Date: 1/18/2016
Publication URL: https://handle.nal.usda.gov/10113/61897
Citation: Simsek, S., Ohm, J.-B., Cariou, V., Mergoum, M. 2016. Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes. Journal of Cereal Science. 68:164-171.

Interpretive Summary: Wheat flour dough property is very important in international and domestic wheat trade. Dough thermal tolerance to heating was recently found as an important parameter influencing to breadmaking quality. This research aimed to investigate on the effect of flour proteins on properties of dough during heating and breadmaking quality for hard red spring wheat. Mixolab that is a recording mixing instrument was employed to measure dough thermal property. Mixolab mixing torque profile was fitted to nonlinear equations, and envelope amplitude value was calculated treating torque profile as a wave in an effort to improve interpretation of the torque profile. The results suggested that tolerance of mixed dough to thermal weakening, as determined from the Mixolab parameters including constants of a nonlinear model and envelope torque amplitude values derived from mixing torque profile during heating from 30 to 70 C, could improve flour bread loaf volume potential. Large aggregate of proteins called high molecular weight polymeric proteins that are not soluble in sodium dodecyl buffer solution were identified to have positive effect on dough mixing strength and thermal tolerance, and sequentially, bread loaf volume. This work provides better understanding the function of proteins on breadmaking and the information will help evaluation of wheat and flour quality in wheat breeding program and milling and baking industry.

Technical Abstract: The aim of this research was to investigate the effect of variation of flour polymeric proteins on rheological properties of dough under continuous mixing and thermal treatment for hard red spring (HRS) wheat genotypes grown in North Dakota, USA. Flour polymeric proteins were analyzed by size exclusion HPLC for sodium dodecyl sulfate (SDS) buffer extractable and unextractable fractions. Mixolab was employed to measure dough thermal property. Mixolab torque profile was fitted to nonlinear equations, and envelope amplitude value was calculated treating torque profile as a wave. The dough tolerance to thermal weakening, as determined from the Mixolab parameters including constants of a nonlinear model and envelope torque amplitude values derived from mixing torque profile during heating from 30 to 70 C, was identified to have significant (P<0.05) and positive correlations with flour bread loaf volume potential. Variations of high molecular weight polymeric proteins appeared to affect dough mixing strength and tolerance to thermal weakening and sequentially, bread loaf volume for HRS wheat genotypes, showing different associations with breadmaking characteristics according to extractability in SDS buffer, negative correlations for SDS buffer extractable polymeric proteins and positive correlations for unextractable polymeric proteins.