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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Small Grain and Food Crops Quality Research » Research » Publications at this Location » Publication #377614
Research Project: Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat

Location: Small Grain and Food Crops Quality Research

Title: Clean-label breadmaking: Size exclusion HPLC analysis of proteins in dough supplemented with additives vs hard red spring wheat flour

Author
item RAHMAN, MD MAHFUZUR - North Dakota State University
item Ohm, Jae-Bom
item SIMSEK, SENAY - North Dakota State University

Submitted to: Journal of Cereal Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/19/2022
Publication Date: 2/11/2022
Citation: Rahman, M., Ohm, J., Simsek, S. 2022. Clean-label breadmaking: Size exclusion HPLC analysis of proteins in dough supplemented with additives vs hard red spring wheat flour. Journal of Cereal Science. 104. Article 103426. https://doi.org/10.1016/j.jcs.2022.103426.
DOI: https://doi.org/10.1016/j.jcs.2022.103426

Interpretive Summary: Artificial dough strengthening additives are usually added into base wheat flour to improve quality of bread. Since consumers are demanding healthier and safer products, clean-label products that are made of all-natural ingredients without artificial additives are growing popular in the baking industry. Hard red spring wheat flours produce bread of much better quality than other common base flours. However, there has been limited data to support that hard spring wheat flour can be blended with other base flours to produce high quality clean-label bread. This research aimed to test if hard spring wheat flour can be used as a replacement for artificial additives. Since protein is a primary component that influences breadmaking quality in wheat flour, we compared protein composition between hard red spring wheat flours and a base flour supplemented with additives in this research. The results indicated that hard spring wheat flour was naturally better for protein composition, which sequentially, contributed to producing bread of higher quality than a base flour supplemented with artificial additives. The results support that the hard spring wheat flour is a very adequate choice to produce high quality clean-label bread. This information will help to expand utilization of hard red spring wheat for production of clean-label bread in the baking industry.

Technical Abstract: Protein macro-polymers highly influence gluten strength, but limited data have been reported on protein MWD in the mixed dough. Therefore, this research aimed to investigate protein MWD in dough samples that were made of hard red spring (HRS) wheat flour samples and a base hard red winter flour supplemented with gluten strengthening additives. The results indicated that the MWD parameter that associated highly with dough strength was HMW polymeric protein (HMW-PP). The HRS wheat contained the larger quantity of HMW-PP, which also accompanied the more HMW-PP in dough than the base flour. Although the incorporation of additives significantly increased HMW-PP quantity in base-flour dough samples, the quantity was also lower than HRS dough samples. In conclusion, the HRS wheat flour naturally contained better protein composition, which sequentially, contributed to forming more protein macro-polymers and stronger gluten network in dough than the base flour supplemented with artificial additives. This research reported a novel information on variation of protein MWD in dough samples, especially, those supplemented with artificial additives. The results support that the HRS wheat flour is a very adequate choice as a blending flour to produce clean-label bread substituting artificial additives.