Cereal Chem 57:314 - 320.  |  VIEW ARTICLE
Effects of Acid-Soluble and Acid-Insoluble Gluten Proteins on the Rheological and Baking Properties of Wheat Flours.

K. R. Preston and K. H. Tipples. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Gluten, isolated from a hard red spring wheat flour, was fractionated into acid-soluble and acid-insoluble protein fractions. The effects of adding increasing levels of these fractions and of unfractionated and reconstituted gluten upon the rheological and baking properties of two base flours varying in baking quality were investigated. Results with the mixograph and farinograph suggested that the dough-strengthening effects obtained when gluten proteins were added to the base flours were mainly due to proteins present in the acid-soluble gluten fraction, whereas the acid-insoluble gluten proteins at higher levels had a slight dough-weakening effect. Addition of increasing levels of gluten to the base flours significantly increased loaf volume with both the Grain Research Laboratory's Chorleywood and remix baking procedures. Similar increases in loaf volume were also obtained by addition of the acid-soluble gluten proteins. Addition of acid-insoluble gluten proteins significantly reduced loaf volumes.