Cereal Chem 48:620 - 624.  |  VIEW ARTICLE
The Effect of Gluten Protein Fractions on Dough Properties.

J. W. Lee and F. MacRitchie. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

The protein component of the flours from four varieties of Australian wheats was fractionated by a successive extraction procedure using water, urea solutions, and 0.1M sodium hydroxide (NaOH) solution. The effects of the fractions on dough properties were measured by adding small amounts to a base flour and measuring changes in mixograph and alveograph patterns. Early urea extracts decreased mixing stability and gave weaker, more extensible doughs. Late extracts (urea and NaOH) increased mixing stability and gave stronger doughs. The gel-filtration profiles of the fractions showed that the proportion of high- molecular-weight protein increased with each successive extraction.