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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #330157
Research Project: Impact of the Environment on Sorghum Grain Composition and Quality Traits

Location: Grain Quality and Structure Research

Title: Effect of condensed tannin profile on wheat flour dough rheology

Author
item GIRARD, AUDREY - Texas A&M University
item CASTELL-PEREZ, M. ELENA - Texas A&M University
item Bean, Scott
item Adrianos, Sherry
item AWIKA, JOSEPH - Texas A&M University

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/11/2016
Publication Date: 9/12/2016
Citation: Girard, A.L., Castell-Perez, M., Bean, S.R., Adrianos, S.L., Awika, J.M. 2016. Effect of condensed tannin profile on wheat flour dough rheology. Journal of Agricultural and Food Chemistry. 64(39):7348-7356.

Interpretive Summary: Tannins are known for their ability to cross-link proteins and alter protein functionality. Tannins are also known be to strong anti-oxidants. Specific types of sorghum have high concentrations of tannins which could prove valuable for special uses as anti-oxidants in human foods. This research project compared the impact of sorghum tannins and grape seed tannins on the functional properties of wheat dough. Through protein binding and cross-linking, sorghum tannins were found to increase wheat dough strength. The impact on dough strength was greater for the sorghum tannins than the grape seed tannins. Dough strength of a weak wheat was increased to a greater degree than that of a strong wheat. Sorghum tannins could potentially be used as a natural wheat dough strengthener.

Technical Abstract: Proanthocyanidins (PA) crosslink proteins and could expand wheat gluten functionality. Effect PA MW profile (sorghum versus grape seed PA) on rheology of flours with different gluten composition (high versus low insoluble polymeric protein, IPP) was evaluated using mixograph, large (TA.XT2i) and small (HAAKE Rheostress 6000) deformation rheometry. Protein and PA were profiled by size exclusion and normal phase HPLC, respectively. Sorghum PA (93% polymeric) more effectively strengthened both glutens than grape seed PA (46% polymeric). Sorghum PA dramatically strengthened low IPP (weak gluten) flour: e.g. doubled IPP, increased mix time by 75% and dough elasticity by 82%; Grape seed PA was less effective (increased IPP by 75% and elasticity by 36%). In strong gluten dough, sorghum, but not grape seed, PA modestly but significantly increased above parameters. PA did not decrease dough extensibility. High MW PA most effectively strengthened gluten, especially weak gluten, likely via more efficient crosslinking than mostly oligomeric PA.