Cereal Chem 52:427 - 430.  |  VIEW ARTICLE
The Effects of Gliadin Fractions of Varying Molecular Weight on the Mixing Properties of a Synthetic-Dough System.

K. Preston, W. Woodbury, and V. Bendelow. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

A synthetic-dough system consisting of gliadin, glutenin, and starch gave a strong mixing curve. When gliadin was replaced by high-molecular-weight gliadin (mol wt = 100,000) isolated by gel filtration, a slightly stronger mixing curve was obtained. In contrast, replacement with gliadin fractions of lower molecular weights (mol wt = 44,000 and 27,000) gave slightly weaker curves. Replacement of gliadin with acetic acid-soluble glutenin or albumin resulted in very weak mixing curves. From these results, it is suggested that the quantitative-molecular-weight distribution of gliadin components in wheat-flour dough systems may be important in determining their properties.