The Influence of Dough Mixing Time on Wheat Protein Composition and Gluten Quality for Four Commercial Flour Mixtures

Abstract

The effect of mixing time on wheat protein composition and glutenformation was studied for three commercial flour mixtures (biscuit,standard and strong) and one durum flour. Ultracentrifugation was usedto separate the fresh, wet gluten from the wheat-flour dough immediatelyafter mixing. Small deformation dynamic theological measurements and RP-and SE-HPLC were used to determine the characteristics of the networkformed, and the protein composition, respectively The gluten watercontent increased due to overmixing for most of the flours. However, noeffect of mixing was observed for the storage modulus (G') of gluten forany of the flours. The value of G' of gluten was around 3, 3, 4 and 8for Standard, Biscuit, Strong and Durum flour, respectively. Therefore,the increased water content during prolonged mixing was not related tothe effect on G'. The strong flour resulted in the lowest G' for dough,a high G' for gluten and no increase in gluten water content withovermixing. The weaker standard flour resulted in the highest glutenwater content, which increased considerably with mixing time. The durumflour did not show gluten development and breakdown similar to the otherflours. The differences in large UPP, total UPP and large UMP betweengluten from the different flours and mixing times originated from thegenetic composition of flour proteins.