AACC InternationalAACC International

Cereal Chemistry Home
Cereal Chem 66:532-534   |  VIEW ARTICLE

Note: Changes in Gliadin Proteins During Cookie Making.

Y. Pomeranz, G. L. Lookhart, G. L. Rubenthaler, and L. Albers. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Gliadin proteins were characterized in sugar snap cookies from eight flours representing both soft and hard wheats varying widely in protein contents and functional properties that were baked by a conventional method or steamed. The methods used for gliadin characterization in cluded polyacrylamide gel electrophoresis and high-pressure liquid chromatography. Chromatographic peaks of highly hydrophobic gliadin proteins extracted from steamed cookies were smaller than those extracted from baked cookies; the decrease was larger in good than in poor cookie flours. The results indicated that binding (inextractability) of gliadin proteins during baking varies with end-use properties of cookie flours, type of baked product, and type and length of baking regime.

© Copyright AACC International  | Contact Us - Report a Bad Link