Rheological Properties Of Gluten Research Articles

Changes in the molecular and structural of wheat gluten in the presence of zein during heating: Comparative studies on gluten, glutenin and gliadin

This study comparatively investigated the heat-triggered molecular and structural changes of wheat gluten in the presence of zein to clarify the gluten and zein interaction mechanism from the perspective of gluten, glutenin, and gliadin polymerization behavior during heating. Scanning electron microscopy (SEM) images showed that zein induced more uniform dispersion of the gluten network during heating. Size exclusion-high performance liquid chromatography (SE-HPLC) results demonstrated that zein addition increased the SDS-soluble protein content in the gluten, glutenin, and gliadin during heating. After heating at 95 °C, zein increased the free sulfhydryl content in gluten and glutenin by 23.15% and 38.97%, respectively. Zein primarily enhanced the non-covalent interaction with gliadin more than with gluten and glutenin. The addition of zein led to a significant decrease in β-sheets content in gluten, glutenin, and gliadin during heating. Zein improved the thermal stability of gluten and gliadin after heating, resulting in higher degradation temperatures and lower weight loss. The improvement in rheological properties of gluten, glutenin, and gliadin during the 95 °C heating phase could be mainly attributed to the prevention of excessive protein aggregation and the promotion of non-covalent interactions by zein.

Effects of inulin with different polymerisation degrees on dough rheology and water distribution in the fresh noodles

SummaryOver the past few years, the growing market demand for functional food leads to the development of inulin‐containing staple food. Comparing to previous works, this study investigates the effect of inulin with different polymerisation degrees on dough rheology and water distribution in the fresh noodles. Rheological properties of gluten, either using empirical or fundamental methods illustrate the distinctly improved farinograph properties. The tensile properties of the noodles added with LCI increased. Both SCI and LCI reduced the gelatinisation temperature and viscosity of the mixed powder, inhibited the retrogradation of starch. The relaxation time of weakly bound water of fresh noodles with LCI was shortened, the proportion of tightly bound water increased by 3.33%, and the content of freezable water decreased by 1.97%. Results showed that LCI inhibits the fluidity of water and increases the toughness and stability of gluten protein network structure. Noodles with LCI were of higher quality than those in the control group and those with SCI. Both groups inhibit the fluidity of water in noodles and enhance the toughness and stability of the gluten protein network structure. These results show that comparing to SCI, LCI improve the quality of fresh noodles more effectively.

Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten.

The potential for enhancing the spring wheat protein content by different cultivation strategies was explored. The influence of ultrasound on the surface and rheological properties of wheat-gluten was also studied. Spring wheat was cultivated over the period of 2018–2020 using two farming systems (conventional and organic) and five forecrops (sugar beet, spring barley, red clover, winter wheat, or oat). The obtained gluten was sonicated using the ultrasonic scrubber. For all organically grown wheat, the protein content was higher than for the conventional one. There was no correlation between the rheological properties of gluten and the protein content in the grain. Gluten derived from organically grown wheat was more elastic than those derived from the conventional one. Sonication enhanced the elasticity of gluten. The sonication effect was influenced by the forecrops. The most elastic gluten after sonication was found for organic barley and sugar beet. The lowest values of tan (delta) were noted for conventional wheat and conventional oat. Cultivation in the monoculture gave gluten with a smaller susceptibility to increase elasticity after sonic treatment. Sonication promoted the cross-linking of protein molecules and induced a more hydrophobic character, which was confirmed by an increment in contact angles (CAs). Most of the organically grown wheat samples showed a lower CA than the conventional ones, which indicated a less hydrophobic character. The gluten surface became rougher with the sonication, regardless of the farming system and applied forecrops. Sonication treatment of gluten proteins rearranged the intermolecular linkages, especially disulfide and hydrophobic bonds, leading to changes in their surface morphology.

Allelic Variation at Glutenin Loci (Glu-1, Glu-2 and Glu-3) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes.

Durum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic network in wheat endosperms formed of gliadins and glutenins. In this study, the allelic variation at five glutenin loci was analysed in 196 durum wheat genotypes. Two loci (Glu-A1 and Glu-B1), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (Glu-B2, Glu-A3 and Glu-B3), encoding for low molecular weight glutenin subunits (LMW-GS), were assessed by SDS-PAGE. The SDS-sedimentation test was used and the grain protein content was evaluated. A total of 32 glutenin subunits and 41 glutenin haplotypes were identified. Four novel alleles were detected. Fifteen haplotypes represented 85.7% of glutenin loci variability. Some haplotypes carrying the 7 + 15 and 7 + 22 banding patterns at Glu-B1 showed a high gluten strength similar to those that carried the 7 + 8 or 6 + 8 alleles. A decreasing trend in grain protein content was observed over the last 85 years. Allelic frequencies at the three main loci (Glu-B1, Glu-A3 and Glu-B3) changed over the 1915–2020 period. Gluten strength increased from 1970 to 2020 coinciding with the allelic changes observed. These results offer valuable information for glutenin haplotype-based selection for use in breeding programs.

Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were investigated. Rheological properties were analyzed during mixing, compression recovery, and creep-recovery. A rheological approach was adopted to study the viscoelasticity of dough enriched with fiber. The data obtained were analyzed with the Kelvin–Voigt model and the parameters were correlated to bread volume and crumb firmness to assess the effect of incorporating CCPP. A decrease in gluten’s elastic properties was attributed to the water-binding and gelling properties of CCPP. Stiffness of dough and crumb firmness increased as the level of CCPP increased and bread volume decreased. Stiffer dough corresponded with lower compliance values and higher steady state viscosity compared to the control. A follow-up study with 5% CCPP and additives is recommended to overcome the reduction in elastic recovery and bread volume.

Physical modifications of wheat gluten protein: An extensive review

AbstractGluten protein, as plant resource, is susceptible to physical, genetic, chemical, and enzymatic treatments. In this study, we reviewed physical modifications such as heating‐ freezing, irradiation, high pressure, ultrasonication, shear, and extrusion of gluten. The mode of action of each modification process was investigated. Conformational changes (secondary and tertiary structure) of gluten protein upon physical modification process were described. Functional, morphological, textural, and rheological properties of gluten and their subunits through physical modification were studied. Among physical modifications, the gluten structure was affected by extrusion (heating‐shearing) process. The combination of additives (oxidative and reducing compounds) and alkaline pH upon the extrusion process result in concomitantly dissociation or/and aggregation of gluten via various interactions mainly covalent (disulphide, isopeptides bonds, and dityrosine), noncovalent (hydrogen, ionic, and hydrophobic bonds) interactions and other bonds, such as, dehydroalanine (DHA), lanthioalanine (LAN), and lysinoalanine (LAL).Practical applicationsAttaining an environment friendly and resource protecting provide global value chain and keep on economic development, which has properly been the major target of the most countries. The physical modifications of protein structure are more widely employed since it is safer and without impurities, which have strong effects on different component functionalities. Today, there is a highly increased demand for applying modification‐using technologies; such as ultrasound, extrusion cooking, high hydrostatic pressure, irradiation, which do not rely on chemical treatment for altering ingredient functional and reological properties. We underscored the importance of filling the gaps of knowledge concerning various kinds of physical modification research to alter the disulphide and other interactions, which modified gluten will be suitable in different food and nonfood applications. The additional point is that a better understanding of the correlation between structure and functionality of gluten proteins when they undergo physical modification in combination with additives, such as dough improvers, gums, and surfactant.

Varietal differences of grain sorghum in the quality of spare grain polymers

It is determined the number of drops in 34 samples of grain sorghum, as well as in wheat samples with 20% of the sample weight replaced by sorghum material. The attack capacity of grain sorghum starch was assessed by changing the number of drops when provoked by wheat amylase-active material. The state of the carbohydrate-amylase complex was evaluated by the value of the fall number, by its change when exposed to active amylases, and by the change in the fall number of wheat material when it was partially replaced with sorghum material. The state of the protein-proteinase complex was evaluated by the degree and nature of integration of biopolymers of sorghum grain with wheat gluten from grain from industrial sowing, through washing of gluten with the addition of ground sorghum grain and changes in the rheological properties of gluten. On the varietal material of grain sorghum, significant differences in the properties of spare grain polymers were revealed. Sorghum varieties with the potential to improve the properties of wheat flour in mixtures were identified. According to the complex of features, the most universal variety of grain sorghum for mixing with wheat material can be recognized as Cream. Its material did not respond to amylase provocation, moderately improved the low quality of wheat, demonstrated integration with gluten of various qualities, moderately strengthened weak and weakened strong gluten.

The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review.

Gluten protein as one of the plant resources is affected by redox agent. Chemical modifications by redox agent have myriad advantages mainly short reaction times, no requirement for specialized equipment, low cost, and highly clear modification impacts. The gluten network properties could be influenced through redox agents (oxidative and reducing agents) which are able to alter the strength of dough via different mechanisms for various purposes. The present review examined the impact of different redox compounds on gluten and its subunits based on their effects on their bonds and conformations and thus with their impacts on the physico‐chemical, morphological, and rheological properties of gluten and their subunits. This allows for the use of gluten for different of purposes in the food and nonfood industry.

Effects of matcha and its active components on the structure and rheological properties of gluten

Matcha is a popular nutritious food ingredient with strong health benefits. The interplay between matcha and gluten is essential for developing high-quality matcha-noodles. Herein, the effects of matcha and its active components, l-theanine and tea polyphenol, on the structural and rheological properties of gluten had been investigated. The results showed that matcha weakened the dough strength by reducing disulfide bonds and hindering the formation of gluten network. However, l-theanine enhanced the ductility of dough by forming extra β-sheets and disulfide bonds, whereas tea polyphenol increased its toughness by forming numerous intermolecular hydrogen bonds with gluten to stabilize the “grid” structure. The underlying intermolecular mechanisms between gluten and l-theanine or tea polyphenol were clearly established. This study has provided valuable reference to produce nutritious noodles products with matcha or its active components.

INVESTIGATION OF THE BAKERY PROPERTIES OF WHOLEMEAL FLOUR OBTAINED FROM BLACK WHEAT

The article considers the end use of a new wheat variety with a high biological value, Chornobrova. It is shown that, for the nation’s health, it is important to increase the nutritional value of flour by increasing the content of the main nutrients (proteins) and essential micronutrients, in particular, by biofortification of plants. In the biofortification area, scientists all over the world are actively working on the so-called “coloured,” or pigmented, grain of barley, wheat, rice in order to increase its biological value and make it functional, health-improving food. Of the diversity of the new “colour-grained” varieties, the least studied is wheat, in particular, black (or black-grained) wheat. The purpose of the paper is to prove how practical it is to make whole grain wheat flour of high biological value from black wheat. In order to achieve this goal, the following tasks must be solved: determining the main technological and baking properties of black wheat of the Chornobrova variety and wholemeal flour made from it; studying the parameters of the test-baked bread from wholemeal flour with and without different additives. The study objects are wheat grain of the Chornobrova variety, wholemeal flour obtained from it, and model mixtures. The wheat grain was harvested in 2016, and stored for 12 months, with the following quality parameters: moisture content 12.6%; crude protein content 10.8%; crude ash content 1.53%; crude gluten content 23%; gluten quality group I, sedimentation 33 ml; grain unit weight 733 g/l; thousand-kernel weight 40 g; vitreousness 68%. The quality characteristics of the wholemeal flour obtained in a laboratory environment have been determined: the colour light brown, with dark speckles; the smell and taste typical of those of wheat flour; humidity 12.9%; crude gluten content 23.5%; gluten quality group I; gluten colour light brown; acidity 2.6°H; flour density: the residue on sieve 067–4%, and the undersize on sieve 38–60%. A series of experiments has allowed establishing that bakery products from Chornobrova are hardly worse than those made from traditional wheat flour: their humidity is by 2 % lower, acidity by 1.1°H higher, and porosity by 6.5% less than those of the control sample. The specific volume of the experimental sample is 14% less than that of the control, which is due to the low rheological properties of gluten of the Chornobrova variety. The only significant drawback of the bakery product is its specific colour – almost black. Adding a whitener in an amount of 0.015% to the recipe did not compensate for this fault, but adding an improving agent somewhat increased the porosity and specific volume of the bread. Thus, based on the research carried out, the article proves that it is only practical to produce wholemeal wheat flour, which is of high biological value. The basic technological and baking properties of wheat of the Chornobrova variety, and those of the wholemeal flour obtained from it in a laboratory environment have been determined. The test baking parameters of bread from wholemeal flour without and with the addition of various additives have been studied. It has been recommended to use it with the improving agent Top Bake Ban Bread (0.5%), or in a rye and wheat mixture, which will make it possible to improve not only the traditional colour of bread but also the properties of this product.

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough.

The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and rheological properties of gluten proteins/dough. Frozen dough with 2.5% added konjac glucomannan showed the highest water binding capacity and retarded the migration of water. Scanning electron microscopy and differential scanning calorimetry results also revealed that adding konjac glucomannan reduced the cracks and holes in the dough and enhanced its thermal stability. The correlations between mechanical characteristics and structure parameters further indicated that konjac glucomannan could not only stabilize the structures of gluten proteins but also bind free water to form more stable complexes, thereby retaining the rheological and tensile properties of the frozen dough.

Rheological Properties of Gluten as Function of Sodium Chloride During Heating

Both rehydrated and fresh gluten samples were prepared in the presence and absence of NaCl during mixing and washing. The samples were subjected to the temperature sweep to determine the rheological properties of gluten during heating as a function of NaCl. In addition, the starch was added back to the gluten samples with and without NaCl to determine the effect of residual starch in the gluten network as influenced by NaCl. Gluten network formed in the presence of NaCl determine its rheological properties during heating. NaCl caused the enhanced hydrogen bonding in the formation of the gluten network during hydration, which may cause the onset in the sharp increase in G’ at higher temperature during heating. The delay of the sharp increase in the G’ value to higher temperature during heating is the results of the formation of the gluten network in the presence of NaCl not of the presence of the residual starch in the gluten network.
 Keywords: gluten, salts, small deformation rheology, starch, temperature sweep
 
 ABSTRAK
 Sampel gluten rehidrasi dan gluten yang baru dicuci disiapkan dengan dan tanpa NaCl selama proses pencampuran dan pencucian. Pengukuran reologi temperature sweep dilakukan untuk menentukan karakteristik reologi gluten selama proses pemanasan sebagai fungsi NaCl. Pati ditambahkan kembali pada gluten untuk proses rehidrasi dengan dan tanpa NaCl untuk menentukan pengaruh residu pati pada gluten seperti yang dipengaruhi oleh NaCl. Pembentukan jaringan gluten dengan NaCl selama pencampuran menentukan karakteristik reologinya selama proses pemanasan. NaCl meningkatkan ikatan hidrogen dalam pembentukan jaringan gluten selama hidrasi, yang dapat menyebabkan peningkatan G’ yang tinggi pada suhu yang lebih tinggi selama pemanasan. Penundaan peningkatan nilai G’ pada suhu yang lebih tinggi selama pemanasan sebagai akibat dari pembentukan jaringan gluten dengan NaCl bukan karena residu pati dalam jaringan gluten.
 Kata kunci: garam, gluten, pati, reologi deformasi kecil, temperature sweep

Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

SummaryThe effect of wheat bran dietary fibre (WBDF) on the texture and extensional properties of gluten (G) as well as gluten‐starch (G+S) doughs were investigated. Texture analysis revealed an increasing hardness of WBDF‐enriched doughs, ascribed to the gradual formation of intermolecular hydrogen bonds and weakened aggregation behaviour of gluten proteins. Extension results showed that G and G+S systems exhibited growing extension resistance thanks to the strengthened strain‐hardening capacity induced by WBDF. On the other hand, the WBDF accelerated the rupture of the gluten network and led to a downtrend of dough extensibility by increasing the friction with gluten branches and impairing the uniformity of the network structure. The findings indicate the possible impairment of the dough texture properties upon the addition of WBDF. Accordingly, for bran‐enriched flour products, the pretreatment with bran‐like particles leading to size reduction, softening or solubility improvement may be advantageous.

A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA)

This study aimed at comparing both the results of wheat flour quality assessed by the new equipment Wheat Gluten Quality Analyser (WGQA) and those obtained by the extensigraph and farinograph. Fifty-nine wheat samples were evaluated for protein and gluten contents; the rheological properties of gluten and wheat flour were assessed using the WGQA and the extensigraph/farinograph methods, respectively, in addition to the baking test. Principal component analysis (PCA) and linear regression were used to evaluate the results. The parameters of energy and maximum resistance to extension determined by the extensigraph and WGQA showed an acceptable level for the linear correlation within the range from 0.6071 to 0.6511. The PCA results obtained using WGQA and the other rheological apparatus showed values similar to those expected for wheat flours in the baking test. Although all equipment used was effective in assessing the behavior of strong and weak flours, the results of medium strength wheat flour varied. WGQA has shown to use less amount of sample and to be faster and easier to use in relation to the other instruments used.

The effect of sodium chloride on gluten network formation and rheology

Gluten samples were obtained from two wheat flours with different levels of total protein in the presence or absence of sodium chloride (2% flour base). The dynamic oscillation rheology, large extensional deformation, confocal laser scanning microscopy (CLSM), transmission electron microscopy (TEM) and chemical analysis of disulfide bond linkages and the ratio of polymeric glutenins and monomeric gliadins were used to investigate the effect of salt on the structure and rheological properties of gluten. CLSM and TEM images showed that NaCl caused the gluten to form fibrous structure. The presence of NaCl increased non-covalent interactions and β-sheet structure, measured by FTIR, in gluten proteins. The gluten matrix formed with salt resulted in higher tan δ values corresponding to a less elastic network when measured using oscillatory rheometry. Large deformation extensional measurements showed that the maximum force to fracture were lower for the gluten samples prepared in the presence of NaCl. The results from this study indicate that changes in the solvent quality due to the presence of NaCl during dough mixing result in different molecular conformation and network structure of gluten proteins which contributed to the differences in the rheological properties.

Elastic properties of gluten representing different wheat classes

Traditional instruments used to evaluate dough and/or gluten rheological properties do not provide unambiguous separation of elastic and viscous behaviors. Recovery after shear creep and cyclic large deformation cyclic tensile testing were used here to decouple elastic and viscous effects. A large variation in the recoverable shear strain (∼7.2% to ∼28%) was seen for glutens from 15 U.S. popular common wheat cultivars with varying HMW subunits. Sedimentation values ranged from 29 to 57 ml for 12 hard wheat cultivars and 15 to 22 ml for three soft wheat cultivars. The tensile force at 500% extension ranged from 0.12 to 0.67 N for hard wheat glutens and from 0.10 to 0.20 for soft wheat glutens. However, the recoverable work after large extension was less than 40% of the total work of extension. In addition, recoverable work in tensile testing was highly correlated with the total work of extension ( r 2 = 0.97) and mixograph mix times ( r 2 = 0.81). Good to excellent bread volume was obtained for several cultivars from this sample set. This suggests that optimizing water absorption for mixing doughs to achieve maximal bread volume compensates for the wide range of viscoelastic behaviors of gluten.

Enhancement of gluten quality combined with reduced lipid content through a new salt-washing process

Abstract A salt-washing process to produce gluten with improved rheological properties having reduced lipid content was developed, initially using sodium chloride and subsequently with ammonium chloride. In laboratory experiments, the lipid content in gluten was reduced from 6.6% in the gluten control (washed out from flour with water only) to 5.7%, 3.6% and 2.7% in gluten salt-washed with increasing concentrations of NaCl from 0.5%, 1% to 2%, respectively. This was accompanied by the increase in the maximum creep strain of the salt-washed gluten (i.e. better gluten quality) with the increase in NaCl concentration. The new salt-washing process also improved gluten colour with reductions in b values (yellowness) and increases in L values (whiteness). Salt-washed gluten using 0.5% NH 4 Cl was comparable to gluten washed with 2% NaCl in lipid content and maximum creep strain. Extensograph tests showed increased dough extensibility for salt-washed gluten with 0.5% NH 4 Cl compared to water-washed gluten (the control). The improvements in gluten rheological properties and reduced lipid content using the salt-washing process were observed for flours with very different protein content and quality. The advantages of the laboratory-based process were retained when the process was scaled-up to a pilot batch process. The new gluten washing process offers several advantages for the industry including increased gluten yield, ease of gluten washing, superior rheological properties, and improved colour, with no extra capital costs being needed to alter conventional processing equipment. The advantage in using an ammonium salt over a sodium salt is that the volatility of the ammonium salt offers potential for its removal during gluten drying, leading to the virtual absence of salt in the final gluten. Starch quality was also improved by the process.

Comparison of viscoelastic properties of gluten from spelt and common wheat

Rheological properties of gluten from spelt and common wheat were studied. The mechanical spectra of gluten samples were registered over a frequency range of 0.001–200 rad/s. Retardation tests were performed to keep all measurements within a linear regime. The mechanical spectra were fitted with Cole–Cole functions to calculate the viscoelastic plateau modulus GN0, the central frequency of the upper dissipative loss peak ω0, and the spread parameter n. Steady state compliance Je0 and Newtonian viscosity η0 were determined from the retardation tests results. Recovery data were converted from time to frequency domain using the Kaschta method and combined with dynamic data; this enabled the extension of the gluten mechanical spectra down to 10−6 rad/s, revealing the lower dissipative peak loss. The width of the viscoelastic plateau τm0/τ0 was calculated, and substantial qualitative and quantitative differences were found in spelt and common wheat gluten. All differences in gluten rheological properties were related to spelt and common wheat flour baking quality and protein composition.

Variation in rheological properties of gluten from three biscuit wheat cultivars in relation to nitrogen fertilisation

Rheological properties of gluten from three biscuit wheat cultivars ( Triticum aestivum, L., cv. Reaper, Ritmo, Encore) were studied. The cultivars were grown in two seasons (1997–1999) with three different nitrogen levels, and nitrogen fertiliser was applied using three different strategies. Protein and gluten contents were significantly affected by the N level ( P<0.001), but inter-cultivar differences were only significant in 1999, when growing conditions were restricted by environmental factors. The viscoelastic properties of gluten were characterised by creep recovery and oscillation testing. The results showed a significant inter-cultivar effect ( P<0.001), with an additional effect from the N level ( P<0.001). Increasing levels of nitrogen fertiliser increased the viscous properties of gluten, through an increase of maximum strain and recovery strain, and through a decrease of the storage ( G′) and loss modulus ( G′′), whereas the phase angle, δ, increased. This increase in viscous behaviour is suggested to be attributed to a higher gliadin/glutenin ratio in the gluten. The fertiliser application strategy did not influence the rheological properties significantly. Thus, high N fertiliser application in biscuit wheat cultivation may be beneficial to obtain rheological properties, which are suitable for biscuit making.

The composition of gluten proteins and their effect on the rheological properties of gluten

Wheat is the major cereal component of bread in the world and is grown worldwide. Of the cereals only the bread wheats – and less the triticale – includes storage proteins that play an important role in the performance of gluten. Proteins of gluten complex may be present in two classes:− low molecular weight (gliadin-) components, and− high molecular weight (glutenin-) components.Gliadins shown appreciable heterogenity and can be separated into 40-50 components with gel electrophoresis. The composition of gliadins is employable for the identification the wheat varieties and to investigate the varieties. In the decreasing electrophoretic mobility sequence may be distinguish α-, β-, γ- and ω-gliadins. A glutenin subunits may be include in two classes:− high molecular weight glutenin subunits (HMW-GS),− low molecular weight glutenin subunits (LMW-GS).Wheat varieties can be identified by glutenin and their quality selection is also possible. The gliadin’s polypeptides encoding genes are located on the short arm of chromosomes 1A, 1B and 1D, 6A, 6B and 6D. Genetic coding for HMW subunits is located on the long arms of chromosomes 1A, 1B and 1D, the LMW-GS are also located on chromosomes 1A, 1B and 1D (Glu-3 loci) near the gliadin-coding loci.Storage proteins affect the rheological properties of gluten by two factors:1. The quality and quantity of the protein components of the gluten complex,2. The interactions between the protein fractions.