The relationship between gluten proteins and baking quality

A tétel rövid nézete
dc.contributor.authorMóré, Mariann
dc.contributor.authorGyőri, Zoltán
dc.contributor.authorSipos, Péter
dc.date.accessioned2021-06-28T10:55:49Z
dc.date.available2021-06-28T10:55:49Z
dc.date.issued2012-07-31
dc.description.abstractWheat, one of the most important cereals, is grown on the largest area in Hungary. During hydration of storage proteins of wheat – gliadin and glutenin – the gluten complex is evolved. The gliadin is responsible for the extensibility of gluten complex as well as the glutenin for the strength of gluten. The structure, composition and rheological properties of gluten proteins influence significantly the baking quality. The gliadin/glutenin ratio and the quality and structure of glutenin fraction play the most important role in evolving gluten complex. Changes in the steps of breadmaking technology also have effect on the quality of product. Several tests proved that the higher glutenin content increases the strength of dough while the higher gliadin content increases the extensibility of dough and decreases maximum resistance to extension. The monomer gliadins play a great part in plasticity of glutenin polymer. The quality of glutenin fraction significantly influences the evolving gluten complex, because of the spiral structure of glutenin which deforms under stress conditions, then the β-spiral structure resumes their original conformation by releasing from stress. The final quality of product evolves as a result of complex characteristics of wheat proteins, so detailed knowledge on the roles of different protein compounds is the base of the quality oriented product development.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 48 (2012) , 117-122
dc.identifier.doihttps://doi.org/10.34101/actaagrar/48/2465
dc.identifier.issn2416-1640
dc.identifier.issue48
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316124en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2465
dc.rights.accessOpen Access
dc.subjectwheaten
dc.subjectgluten proteinen
dc.subjectgliadinen
dc.subjectgluteninen
dc.subjectbaking qualityen
dc.titleThe relationship between gluten proteins and baking qualityen
dc.typefolyóiratcikkhu
dc.typearticleen
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