Cereal Chem 46:117 - 125.  |  VIEW ARTICLE
Functional (Breadmaking) and Biochemical Properties of Wheat Flour Components. II. Role of Water-Solubles.

R. C. Hoseney, K. F. Finney, M. D. Shogren, and Y. Pomeranz. Copyright 1969 by the American Association of Cereal Chemists, Inc. 

When gluten was washed from flour, a portion of the flour became soluble in the wash water. The amount and composition of the material solubilized depended on the salt concentration in the wash water and therefore on the flour-to-water ratio. When a flour-water ratio was selected to exclude gliadin proteins, the water-soluble fraction of flour was not responsible for loaf-volume differences; nevertheless, it is required to produce a normal loaf of bread. Increasing the amount of water-solubles above the amount normally present in flour did not increase loaf volume. The albumin or globulin proteins were not involved in breadmaking performance. The water-solubles were found to have a dual role of (a) contributing to gassing power and (b) modifying the physical properties of the gluten. The dialyzable fraction (dialysate) of the water-solubles contributed as much to gas production as the total water-solubles, but not so much to loaf volume. One of the nondialyzable fractions contained the water-soluble pentosans and glycoproteins and was involved in the modification of gluten.