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Effects of Gliadin Fractions on Functional Properties of Wheat Dough Depending on Molecular Size and Hydrophobicity

¹Quality Wheat Cooperative Research Centre Ltd., Locked Bag No 1345, P.O. North Ryde, NSW 1670, Australia. ²Dept. Mechanical and Mechatronic Engineering, Building J07, The University of Sydney, NSW 2006, Australia. Corresponding author. E-mail: suthay@mech.eng.usyd.edu.au ³Dept. Biochemistry and Food Technology, Technical University of Budapest, H-1111 Budapest, Hungary. ⁴IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, BS41 9AF, UK. ⁵CSIRO Plant Industry, Grain Quality Research Laboratory, P.O. Box 7, North Ryde, NSW, 1670, Australia. ⁶Plant Breeding Institute, Woolley Building A20, The University of Sydney, NSW 2006, Australia.

The effects of α- + β-, γ-, ω- and total gliadins on mixing, extension baking, and techno-functional properties of doughs from hard and soft flours were measured using small-scale techniques. The addition of all gliadin fractions resulted in decreased mixing time, peak resistance, maximum resistance to extension, and loaf height, and in increased resistance breakdown and extensibility. The various gliadin fractions showed differences in functional properties, with γ-gliadin reducing the mixing time and maximum resistance to extension to the greatest extent, ω-gliadin contributing to the greatest reduction in loaf height, and α- + β-gliadins having the least effect on reducing loaf height. The effects of gliadin fractions on loaf height were correlated with molecular mass, and effects on mixing time, maximum resistance to extension, and extensibility were correlated with hydrophobicity.