Stabilizing highly hydrated wheat flour doughs by adding water in two steps

The Effects on Gluten Strength and Bread Volume of Adding Soybean Peroxidase Enzyme To Wheat Flour

Soy peroxidase enzyme obtained from isoelectic precipitation procedures was added to all-purpose flour (APF) to assess its effects on the rheological properties and consumer acceptability of yeast bread. A pH 4.8 isoelectrically precipitated fraction from soybeans was used because it produced the most precipitate and had about the same peroxidase activity as the other fractions. Gluten strength...

The glutenin macropolymer of wheat ̄our doughs: structure±function perspectives

Gluten is the main functional component of wheat, and is the main source of the viscoelastic properties in a dough. Dough properties are primarily governed by the structure of gluten, and interactions within the protein complex. While starch and water are the main components of doughs, the physical properties of a dough arise from interactions between gluten proteins, particularly the disul®de-...

Thermal Properties of Wheat Flour

Nanostructure of hydrated wheat protein gliadin as revealed by SAXS

Genotypic Variation in Wheat Flour Lysophospholipids.

Lysophospholipids (LPLs) are the most abundant polar lipids in wheat endosperm and naturally complex with amylose, affecting starch physicochemical properties. We analyzed LPLs in wheat flour from 58 cultivars which differ by grain hardness using liquid chromatography mass spectrometry (LCMS). There were significant differences in LPL content between cultivars, demonstrating that genotype rathe...