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Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality
Abstract
The unique breadmaking properties of wheat are generally ascribed to the visco-elastic properties of its gluten proteins. While monomeric gluten proteins (gliadin) show viscous behavior, polymeric gluten proteins (glutenin) are elastic. The unique elasticity of glutenin results to a large extent from its polymeric nature. Glutenin is a highly heterogeneous mixture of polymers consisting of a number of different high- and low-molecular-weight glutenin subunits linked by disulfide bonds. Although glutenin obviously is the major polymeric protein in wheat, other polymeric proteins occur as well. Their importance in breadmaking may be underestimated. Nevertheless, variations in both quantity and quality of glutenin strongly determine variations in breadmaking performance. Structural features of different classes of glutenin subunits are described. Variations in glutenin quality may result from variations in its (1) structure, (2) size distribution, and (3) subunit composition. Some hypotheses on glutenin structure and current insights into the role of glutenin size distribution are evaluated. Finally, different ways in which variation in glutenin composition may directly or indirectly (by affecting glutenin structure and/or size distribution) influence glutenin quality are discussed.
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Cited by
Wheat flour constituents: How they impact bread quality, and how to impact their functionality
Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K., & Delcour, J. A. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.02.011 · Cited by 1,033
Self-citationFood protein functionality: A comprehensive approach
Foegeding, E. A., & Davis, J. P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.05.008 · Cited by 486
Plant Proteins for Future Foods: A Roadmap
Sim, S. Y. J., SRV, A., Chiang, J. H., & Henry, C. J. (2021) · Foods · doi:10.3390/foods10081967 · Cited by 352
Dairy and plant proteins as natural food emulsifiers
Kim, W., Wang, Y., & Selomulya, C. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.09.012 · Cited by 316
Van Der Borght, A., Goesaert, H., Veraverbeke, W. S., & Delcour, J. A. (2005) · Journal of Cereal Science · doi:10.1016/j.jcs.2004.09.008 · Cited by 301
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Metadata
- Authors
- Veraverbeke, W. S., & Delcour, J. A.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2002-05
- Volume
- 42
- Issue
- 3
- Pages
- 179-208
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W1967248929
- Cited by
- 563
- References
- 0
- FWCI
- 3.22
- Type
- journal article
- Language
- en
- Open access
- closed
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- Veraverbeke, W. S., & Delcour, J. A. (2002). Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408690290825510
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