Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough

Figures & data

Table 1  Effect of gliadins and glutenins on micro doughlab parameters

Sample	PDH (FU)	AT (min)	DDT (min)	DT (min)	DS (min)	DSO (FU)	PE (Wh/kg)	BWP (FU)
Control Gliadin	510f	1.80e	3.50f	5.00f	3.20e	89.98e	5.60f	49.98a
2%	508e	1.70d	2.70e	3.90e	2.20d	119.95f	4.00e	49.98a
4%	500d	1.60c	2.45d	3.40d	1.80c	119.95f	3.30d	49.98a
6%	498c	1.50b	2.38c	3.30c	1.80c	119.95f	3.10c	49.98a
8%	494b	1.50b	2.27b	3.20b	1.70b	121.96g	3.00b	49.98a
10%	491a	1.40a	2.02a	2.90a	1.40a	124.95h	2.60a	49.98a
Glutenin
2%	519g	1.80e	3.50f	5.00f	3.40f	59.98d	5.60f	49.98a
4%	534h	1.80e	3.92g	10.0g	8.10g	24.99c	5.70g	49.98a
6%	544i	1.80e	3.92g	15.0h	13.20h	19.99b	6.20h	54.98b
8%	564j	2.20f	4.55h	20.0i	17.90i	14.99a	7.70i	59.98c
10%	573k	2.20f	4.67i	30.0j	27.80j	14.99a	7.70i	59.98c

PDH: peak dough height; AT: arrival time; DDT: dough development time; DS: dough stability; DSO: dough softening; PE: peak energy; BWP: bandwidth at peak.

Values followed by different letters are significantly different at P < 0.05.

Table 2  Effect of gliadins and glutenins on pasting characteristics

Sample	Peak η (RVU)	Trough (RVU)	BKDN (RVU)	STBK (RVU)	Final η (RVU)	PT (min)	Past temp (°C)
Control Gliadin	198.92k	149.67k	49.25k	133.42j	283.08k	6.13i	67.75c
2%	186.25i	137.58i	48.67j	137.08k	274.67j	5.80c	67.70b
4%	174.42g	131.42f	43.00g	127.83i	259.25g	5.80c	67.70b
6%	161.42d	123.08d	38.33d	120.75f	243.83e	5.87d	67.75c
8%	150.75b	114.33b	36.42b	116.33d	231.67c	5.60b	67.65a
10%	140.25a	107.75a	32.50a	105.83a	213.58a	5.53a	67.70b
Glutenin
2%	187.08j	142.00j	45.08i	124.92g	266.92i	6.10h	67.80d
4%	181.83h	137.00h	44.83h	126.58h	263.58h	6.00f	67.85e
6%	172.92f	132.50g	40.42f	118.00e	250.50f	6.00f	67.65a
8%	165.00e	126.58e	38.42e	111.00c	237.58d	6.07g	68.10f
10%	159.33c	122.17c	37.17c	107.92b	230.08b	5.93e	68.15g

Peak η: peak viscosity; BKDN: breakdown; STBK: setback; Final η: final viscosity; PT: peak time; Past temp: pasting temperature.

Values followed by different letters are significantly different at P < 0.05.

Table 3  Texture profile analysis of gliadin and glutenin fortified dough

Sample	HD (g)	AD (g.s)	CO	Consistency (g.s)
Control Gliadin	1482.3f	−998.3f	0.89f	2968.1f
2%	1442.7e	−1025.2g	0.90g	2642.3e
4%	1375.4d	−1290.1h	0.92h	2220.6d
6%	1223.9c	−1455.2i	0.95i	1975.7c
8%	1119.3b	−1589.2j	0.97j	1958.1b
10%	1025.6a	−1702.3k	0.98k	1801.2a
Glutenin
2%	1684.4g	−886.5e	0.83e	3106.2g
4%	1954.7h	−826.9d	0.79d	3634.3h
6%	1960.2i	−800.3c	0.78c	3729.7i
8%	2012.9j	−759.6b	0.61b	3750.5j
10%	2119.3k	−625.4a	0.47a	3772.4k

HD: dough hardness; AD: dough adhesiveness; CO: dough cohesiveness.

Values followed by different letters are significantly different at P < 0.05.

Table 4  Recovery of gluten and gluten index of gliadin and glutenin added doughs

Sample	Wet gluten (%)	Increase in recovery of gluten (%)	Gluten index
Control Gliadin	24.89a	0	56.80f
2%	33.31c	33.82b	44.09e
4%	39.20e	57.49d	21.56d
6%	44.71h	79.63g	19.30c
8%	47.24i	89.79h	6.43b
10%	49.48k	98.79j	2.76a
Glutenin
2%	31.98b	28.48a	75.18g
4%	35.92d	44.31c	82.23h
6%	39.25f	57.69e	85.47i
8%	41.88g	68.26f	88.45j
10%	47.98j	92.77i	91.50k

Values followed by different letters are significantly different at P < 0.05.

Table 5  Correlations among dough rheological, pasting, and textural properties of dough

	PDH	DDT	DS	DSO	PE	BWP	PV	BKD	SBK	FV	HD	AD	CO	GI
PDH	1
DDT	0.958**	1
DS	0.952**	0.857**	1
DSO	−0.937**	−0.995**	−0.829**	1
PE	0.951**	0.993**	0.852**	−0.931**	1
BWP	0.802**	0.668*	0.863**	−0.632*	0.681*	1
PV	0.081	0.305	−0.138	−0.175	0.309	−0.291	1
BKD	−0.050	0.157	−0.252	−0.015	0.160	−0.407	0.973**	1
SBK	−0.350	−0.173	−0.516	0.289	−0.178	−0.583	0.852**	0.933**	1
FV	−0.089	0.127	−0.296	0.001	0.127	−0.414	0.979**	0.990**	0.939**	1
HD	0.948**	0.966**	0.830**	−0.962**	0.943**	0.618*	0.326	0.193	−0.106	0.166	1
AD	−0.871**	−0.935**	−0.726*	0.869**	−0.930**	−0.501	−0.546	−0.430	−0.122	−0.396	−0.956**	1
CO	−0.973**	−0.915**	−0.972**	0.859**	−0.914**	−0.815**	−0.020	0.095	0.391	0.146	−0.888**	0.821**	1
GI	0.897**	0.964**	0.744**	−0.941**	0.954**	0.533	0.445	0.313	−0.008	0.289	0.973**	−0.977**	−0.827**	1

PDH: peak dough height; DDT: dough development time; DS: dough stability; DSO: dough softening; PE: peak energy; BWP: bandwidth at peak; PV: peak viscosity; BKD: breakdown; SBK: setback; FV: final viscosity; HD: dough hardness; AD: dough adhesiveness; CO: dough cohesiveness; GI: gluten index.

*Correlation is significant at 0.05 level.

**Correlation is significant at 0.01 level.