Rob J. Hamer, Wageningen Centre Food Sciences, Wageningen, Netherlands; Finlay MacRitchie, Kansas State University, Manhattan, Kansas; Peter L. Weegels, Sonneveld Group BV, Papendrecht, Netherlands
WHEAT: Chemistry and Technology, Fourth Edition
Pages 153-178
DOI: https://doi.org/10.1094/9781891127557.006
ISBN: 978-1-891127-55-7
Abstract
Variation in wheat processing and end-use quality continues to pose an important challenge to cereal science. While it is clear that both starch and protein are important, it is the variation in protein and especially the glutenin protein fraction that seems to hold the key to this variation. This chapter therefore focuses on the glutenin proteins. Current structure-function models are initially reviewed and discussed. Glutenin structure is then discussed in relation to dough processing, followed by a review of the surface properties and behavior of dough during baking. The reader is referred to Chapter 8 for more detailed discussions of wheat gluten proteins.
