Much of the knowledge from polymer science studies can be usefully applied to increase
understanding of the properties of gluten and how they are related to composition. Low …

The molecular weight distribution (MWD) of wheat proteins is becoming recognized as the
main determinant of physical dough properties. Studies of high polymers have shown that …

Wheat grain yield and flour quality are strongly influenced by the effects of environment
during grain fill. Environmental variables such as temperature, water and fertilizer influence …

Of all the cereal grains, wheat is unique because wheat flour alone has the ability to form a
dough that exhibits the rheological properties required for the production of leavened bread …

The size‐exclusion (SE) HPLC profile of total protein extract obtained by sonication of flour
samples at ambient temperature showed marked instability on reinjection. Instability was …

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 …

Vital wheat gluten is an important ingredient in the baking industry. Its technological quality
is associated to its protein content and protein chemical and structural characteristics. The …

Flour from old varieties are usually considered very weak flours, and thus difficult to use in
breadmaking especially when processed as Italian “Tipo 2” flour. Hence, the aim of our …

ABSTRACT A new fractionation procedure based on differential solubility was applied to
wheat flour proteins to evaluate the relationship between protein fractions and functionality …

Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality;
however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA …