Shore Agricultural Sustainability Program

Combinations of proline and glutamine significantly increased the functional properties of soft wheatthat were unseen when added individually. To hard wheat, proline contributed more positively than glutamine onmost dough and bread properties, which is different from the observations with soft wheat. Addition of glutamine tohard wheat increased the amount of gluten and glutenin after mixing, whereas proline hinders gluten formationdespite the increase in glutenin. The ability of proline and glutamine to modify the functional properties of doughand bread appears to be interdependent. Addition of either proline or glutamine appears to have a protective effecton the retention of the other amino acid during breadmaking.