Study On The Effect Of Glutenin On The Quality Of Bread

Based on the different farinogram properties of wheat flour and bread quality containing glutenin and gliadin,two research contents were mainly considered in this paper.Firstly,we started with the effect of glutenin and gliadin and their reconstituted proteins,compared the results with wheat gluten.Due to the significant effect of glutenin on bread quality,further study was to explore the effect of synergistic action of glutenin,emulsifier and TGase on the farinogram properties of flour and bread quality.The effect of different gluten components on the breadmaking quality were investigated by adding a certain content of commercial gluten,glutenin and gliadin to bread.The specific volume of bread,moisture content,crumb texture and structure,etc.were analyzed.The results showed that the specific volume and cell density(CD)of bread were increased,while the degree of hardness and retrogradation of bread were reduced.When the addition amount was 1.5%(flour dry basis),by adding gluten,glutenin and gliadin,the specific volume of bread increased by 10.3%,9.9% and 7.9% respectively,the hardness decreased by 26.6%,24.5% and 25.0%;During the 3-5 days of storage,the reduction rate of moisture content was reduced by 50.1%,50.4% and 49.3% respectively;The stability time of dough increased by 73.2%,69.1% and 21.4% respectively.Adding glutenin could increase the cell density of bread,there will be more pores and these pores will be more uniform,thus the improvement of bread was the best.Glutenin and gliadin were mixed with different ratio,the specific volume,texture,moisture,aging speed,etc.were used as the evaluation indexes to explore the effect of reconstitution on bread quality and compared the results with commercial gluten.When the ratio was 3:1,adding the reconstituted proteins of 1.1%,the specific volume of bread was 6.15 mL/g,11.4% higher than that of control,compared with the results of control,the hardness of bread was reduced by 23.5% on day 0,17.1% on day 5 and 18.1% on day 7,dough stability time was increased by 70.9% and the weakening degree was decreased by 28.4%.While adding gluten of 1.5%,the specific volume of bread was 9.4% higher than that of control,and the hardness of bread was reduced by 16.8% on day 0,17.6% on day 5 and 16.7% on day 7,dough stability time was increased by 73.2% and the weakening degree was decreased by 19.2%.The results of SEM showed that the gluten structure of reconstituted proteins was complete,and the gluten quality was good.These results indicated that the reconstituted proteins could be comparable with commercial gluten or even better.To evaluate the effect of synergistic action of glutenin and emulsifier on bread quality,GMS,SSL and DATEM were added to bread with 1.5% addition of glutenin and gluten respectively.The specific volume,texture,color,crumb structure and aging were used as the evaluation indexes and compared the results with commercial gluten of 1.5%.The results showed that the synergistic action of glutenin/gluten and emulsifier could increase the specific volume of bread,the light and whiteness.The results of the synergistic action of glutenin and DATEM was most prominent,compared with the results of bread with 1.5% addition of glutenin,the specific volume and CD were increased by 19.2% and 17.1% respectively and the hardness was decreased by 41.8%,meanwhile,the crumb structure of bread was finer and there were more pores and these pores were more uniform.The synergistic action of glutenin and GMS was best on delaying aging.The best effect of gluten was the synergistic action of gluten combined with SSL.The synergistic action of glutenin and GMS/SSL/DATEM increased dough stability time by 72.6%,77.6% and 69.5% respectively,while the results of the synergistic action of gluten and GMS/SSL/DATEM were 69%,61.9% and 65.9% respectively.By adding TGase with 0.01% addition,the hardness and chewiness of bread with 1.5% addition of glutenin were reduced by 13.9% and 15.6% respectively,the results of bread with 1.5% addition of commercial gluten were 10.8% and 9.2% respectively.By adding appropriate amount of TGase,the synergistic action of gluten/glutenin and TGase(mainly the cross-linking of proteins)could improve bread quality,and the effect of glutenin and TGase was more significant.A decrease trend occurred on the hardness of bread with TGase during 1-5 days,but the trend was similar to that of bread without TGase,so the effect of TGase on delaying aging of bread was not significant.When adding TGase with 0.01% addition,dough stability time of flour with 1.5% addition of glutenin and gluten increased significantly,and glutenin was better.The weakening degree of flour with glutenin was less than that of gluten and control.The addition of TGase with appropriate amount could improve the quality of bread,but adverse effect appeared when added concentration was excessive.