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Comprehensive study on gluten composition and baking quality of winter wheat

Schuster, Clemens; Huen, Julien; Scherf, Katharina Anne 1
1 Institut für Angewandte Biowissenschaften (IAB), Karlsruher Institut für Technologie (KIT)

Abstract:

Background and Objectives
Protein and gluten content and composition are important for the baking quality of wheat flours. Our aim was to provide a comprehensive characterization of 82 wheat flours to analyze the influence of protein composition on rheological and baking quality parameters.

Findings
Protein composition, starch gelatinization behavior, as well as rheological (microfarinograph, gluten aggregation, extensibility), and baking parameters were determined. The correlation matrix showed no significant correlations between gluten composition and loaf volume. Parameters of the gluten aggregation test allowed a prediction of gluten, gliadin, and glutenin content with an absolute root mean square error of cross validation of 7.5, 6.0, and 3.2 mg/g, respectively, using partial least squares regression. Starch gelatinization temperature had an effect on gluten aggregation.

Conclusions
The gluten aggregation test was suitable to predict gluten, gliadin, and glutenin content. The lack of correlations between protein composition and loaf volume indicates that baking quality is the result of a complex combination of different parameters.
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Verlagsausgabe §
DOI: 10.5445/IR/1000151818
Veröffentlicht am 04.11.2022
Originalveröffentlichung
DOI: 10.1002/cche.10606
Scopus
Zitationen: 13
Web of Science
Zitationen: 13
Dimensions
Zitationen: 15
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2022
Sprache Englisch
Identifikator ISSN: 0009-0352, 1943-3638
KITopen-ID: 1000151818
Erschienen in Cereal Chemistry
Verlag American Association of Cereal Chemists
Band 100
Heft 1
Seiten 142-155
Vorab online veröffentlicht am 03.10.2022
Nachgewiesen in Scopus
Dimensions
Web of Science
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