Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality

Abstract

The effects of addition of total gliadin and gliadin subfractions on the 2 g Mixograph parameters and loaf volume data of cv. Hereward base flour were studied. The addition of increasing levels of total gliadin and gliadin subgroups to cv. Hereward base flour decreased the overall dough strength, as evidenced by decreases in the values for mixing time (MT), mixing stability (MS) and work input (WI). The decreasing order of these parameters for different gliadins was: ω1- >, γ-, > β-, > α-gliadins. The mixing tolerance, as measured by resistance breakdown (RBD) and bandwidth breakdown (BWBD), decreased as a result of addition of different fractions. However, Peak dough resistance (PDR) values increased with addition of individual groups of gliadins and gluten to the base flour. A linear relationship was found between the PDR and loaf volume when individual groups of gliadin were added to the base flour. The ω-gliadins produced the least positive effects on PDR. Addition of total gliadin and its subgroups substantially improved loaf volumes of pan breads. The ω-gliadins again resulted in a smaller increase in loaf volume.