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Determinations of basic criteria that influence the functionality of gluten protein fractions on roll bread characteristics were investigated. SE-HPLC and RP-HPLC methods were used to quantification of protein/gluten composition of six different wheat flour samples with unique quality characteristics. Consequently, following new findings were reached: The ratio of HMW-GS/LMW-GS is more important than the amounts of HMW-GS and LMW-GS in flour. And as this rate increases, bread characteristics improve. In determining dough resistance, bread elasticity and height; the ratio of insoluble to soluble glutenin is influential factor and this ratio should be at the level of 1.3-1.4. When the pointer changes towards to insoluble glutenin; the dough is more resistant, the bread is more elastic and heighten, but the viscosity is weaker. Best bread flour had balance not only between gliadin and glutenin; but also, soluble glutenin and insoluble glutenin (1:1). Strong flours had 25-30%, whereas weak flours had 16% insoluble glutenin, as a percentage of flour protein. |
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