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Effect of Puroindolines on the Breadmaking Properties of Wheat Flour

¹INRA Laboratoire de Biochimie et Technologie des Protéines BP 71627 44316 Nantes cedex 03, France. ²Groupe Danone, Centre Jean Thèves, BP 16, 91207 Athis-Mons cedex and TEPRAL, 67037 Strasbourg cedex 02, France. ³INRA Station de Génétique et d'Amélioration des Plantes, Domaine de Crouelle 63039 Clermont Ferrand cedex 02, France. ⁴Corresponding author. E-mail: marion@nantes.inra.fr

The role of lipid-binding proteins from wheat seed (puroindolines) on the breadmaking properties of wheat flour was investigated by determining the relationship between breadmaking quality and puroindoline content in samples of 32 wheat cultivars. An inverse relationship was mainly explained by the link between hardness and puroindoline contents. This link is in agreement with previous results which have shown a close structural identity between basic friabilins and puroindolines. Next, the effect of puroindolines in breadmaking was investigated by performing reconstitution experiments with two puroindoline-free hard cultivars of opposite quality (Florence Aurore and Ecrin) as indicated in the screened wheat sample. Addition of 0.1% puroindolines to these flours drastically modified both the rheological properties of doughs and the structure of the bread crumb. Puroindolines are essential to the foaming properties of dough liquor, and a close relationship was found between the fine grain crumb provided by reconstituted flours with puroindolines and the fine structure of corresponding dough liquor foams. The effect of puroindolines on bread volume was mainly related to the rheological properties of wheat doughs.