1/9/05 12:27

Relationship between common wheat (Triticum aestivum L.) gluten proteins and dough rheological properties

El trabajo relaciona las propiedades reológicas de la masa de trigo pan y los tipos y cantidades de proteínas del endosperma en 28 cultivares. Se asigna una influencia a cada una de las gluteninas de alto y bajo peso molecular y a las gliadinas en relación a la fuerza, tenacidad y extensibilidad y estabilidad de la masa. Las propiedades de la masa parecen depender del balance de gluteninas y gliadinas.

E Pena, A Bernardo, C Soler & N Jouve 
Euphytica (2005) 143: 169-177

This paper reports the correlation between the rheological properties of bread wheat dough and the types and quantities of endosperm proteins in 28 common wheat cultivars. Different methods were used to analyse the allelic composition of these cultivars and the relative quantities of the different proteins contributing to the gluten structure. Neither dough strength (W) nor tenacity/extensibility (P/L) correlated with allelic composition. Different wheats with the same allelic composition (i.e., with respect to glutenins) showed different rheological properties. The glutenins were the most influential components of W and P/L, especially the high molecular weight (HMW) glutenin subunits and in particular the type x form. These proteins seem to increase W and are the main constituents of the gluten network. The gliadins and low molecular weight (LMW) glutenin subunits appear to act as a "solvent", and thus modify the rheological properties of the dough by either interfering with the polymerisation of the HMW glutenin subunits, or by altering the relative amounts of the different types of glutenin available. Thus, the protein subunits coded for by the alleles Glu-B1x7 and Glu-D1x5 stabilised the gluten network, whereas those coded for by Glu- B1x17 and Glu-D1x2 had the opposite effect. Dough properties therefore appear to depend on the glutenin/gliadins balance, and on the ratio of the type x and type y HMW proteins. The influence of external factors seems to depend on the allelic composition of each cultivar.