[Wheat protein in the breadmaking]
1994
Roels, S.P. | Delcour, J.A. (Katholieke Univ. Leuven (Belgium). Faculteit Landbouwkundige en Toegepaste Biologische Wetenschappen. Onderzoekseenheid Levensmiddelenchemie)
The unique properties of wheat flour for the production of bread and other bakery products mainly arise from the presence of gluten proteins. The quantity and quality of such proteins is of great importance. Gluten consists of two groups of proteins, gliadins and glutenins. They differ in physical and physico-chemical characteristics. Differences and similarities between these two protein groups are discussed and the consequences for their different behaviour in the breadmaking process are illustrated. Furthermore, some models of the structure of glutenin polymers are discussed. Insight in such structures facilitates their manipulation. Ultimately, this may lead to a more diversified high quality product range.
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