Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

Abstract

Four wheat varieties were selected to study the contribution of gliadins and glutenins to the dough rheological parameters, pasting profile and bread quality. The results showed that gliadins, glutenins and Gli/Glu ratio had appreciable effects on the dough stability, dough development time, peak viscosity, breakdown viscosity, bread specific volume and crumb firmness. Glutenins observed a strong negative relation with peak viscosity, breakdown viscosity and pasting temperature while gliadins showed positive association with breakdown viscosity, setback and final viscosity. Gli/Glu ratio was negatively correlated with dough development time (r = −0.988), dough stability (r = −0.940), gluten index (r = −0.975) and protein content (r = −0.837). Protein (r = 0.826), gluten index (r = 0.557), gliadins (r = 0.546) and glutenins (r = 0.939) exhibited positive correlations with bread specific volume. However, higher Gli/Glu ratio was found to be adversely affecting the bread volume and crumb firmness suggesting the importance of a balance of both the gluten subfractions for enhanced bread quality. The results suggested that gliadins are equally important as glutenins in asserting the bread making performance of wheat varieties.