Cereal Chem. 73 (3):352-357 |
Soft Wheat Products
Relationships of Quantity of Gliadin Subgroups of Selected U.S. Soft Wheat Flours to Rheological and Baking Properties.
G. Hou (1), H. Yamamoto (2), and P. K. W. Ng (3). (1) Present address: Wheat Marketing Center, Inc., 1200 N.W. Front Avenue, Suite 230, Portland, OR 97209. (2) Present address: Yamazaki Baking Co., Ltd., 3-15-6, Chitose, Sumida-Ku, Tokyo 130, Japan. (3) Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824. Corresponding author. E-mail: <firstname.lastname@example.org> Accepted February 26, 1996. Copyright 1996 by the American Association of Cereal Chemists, Inc.
The gliadin subgroups (omega-, gamma-, beta-, and alpha-gliadins) in 17 soft wheat patent flours from four wheat classes and seven straight-grade flours were identified and quantified by acid polyacrylamide gel electrophoresis (A-PAGE) coupled with densitometry using a known quantity of modified Osborne gliadins as a quantitative standard. Flour rheological properties were evaluated by alveograph, farinograph, and mixograph tests. Japanese-type sponge cakes (JSC) and AACC sugar-snap cookies (SSC) were made to evaluate the flours' baking performances. The results showed that the quantity of alpha-gliadins was wheat class related. The percentages of individual gliadin subgroups in flour protein were significantly lower in the patent flours than in counterpart straight-grade flours. The quantities of certain gliadin subgroups and total gliadins have various associations with flour rheological properties, and JSC and SSC end-use quality for each class of wheat.