首页|期刊导航|中国农业科学（英文版）|Influence of Wheat Protein Contents and Fractions on Dough Rheological Properties as Determined by Using a Reconstitution Method
中国农业科学（英文版）2008，Vol.7Issue(4)：395-404,10.
Influence of Wheat Protein Contents and Fractions on Dough Rheological Properties as Determined by Using a Reconstitution Method
Influence of Wheat Protein Contents and Fractions on Dough Rheological Properties as Determined by Using a Reconstitution Method
摘要
Abstract
A strong gluten wheat cultivar Shannong 12 and a medium-strength wheat cultivar Shannong 11 were used to investigate the effects of wheat protein contents and protein fractions on dough rheological properties using a reconstitution method. The results indicated that the peak height, peak width, peak integral, resistance to extension and area under the curve were increased when protein content increased to 120, 140, and 160% (w/w) of the protein content in the base flours for doughs made from each wheat cultivar. All protein fractions were added to each of the base flours at three levels (0.25, 0.50 and 1.00%, w/w) based upon the protein content. The mixograph dough development time, peak width, and resistance to extension increased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added and increased systematically with increasing levels of these fractions. Peak integral increased by adding and increasing protein content, however, albumin-globulin had no obvious effects. Extensibility at rupture decreased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added, and decreased systematically with increasing levels of these fractions. However, extensibility at rupture increased when the monomeric protein, albumin-globulin, and gliadin were added, and increased systematically with increasing levels of these fractions.关键词
dough, reconstitution, protein content, protein fraction, rheological propertiesKey words
dough, reconstitution, protein content, protein fraction, rheological properties分类
农业科学引用本文复制引用
LI Yong-qiang,ZHU Ren-jun,TIAN Ji-chun..Influence of Wheat Protein Contents and Fractions on Dough Rheological Properties as Determined by Using a Reconstitution Method[J].中国农业科学（英文版）,2008,7(4):395-404,10.基金项目
This research has been supported financially by the 863 Program of the Ministry of Science and Technology of China(2002AA10Z1E9),the National Natural Science Foundation of China(30671270),and the 863 Key Important Project of the Ministry of Science and Technology,China(2006AA100101). （2002AA10Z1E9）
