FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (6): 8-15.doi: 10.7506/spkx1002-6630-20181203-028

• Food Chemistry • Previous Articles     Next Articles

Effect of Different Blend Ratios between Gliadin and Glutenin on Biscuit Quality

YANG Tao, WANG Pei, ZHOU Qin, WANG Xiao, CAI Jian, HUANG Mei, DAI Tingbo, CAO Weixing, JIANG Dong   

  1. (Technical Innovation Center of Wheat, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2020-03-25 Published:2020-03-23

Abstract: The purpose of this paper was to clarify the effects of different ratios between gliadin and glutenin on the quality of dough and biscuit. Gliadin, glutenin and starch were separated from wheat flour (cv. Yangmai 22) and recombined into low-gluten (8%) flours with predetermined ratios between gliadin and glutenin. The gluten secondary structure and dough rheology of the recombined flours and the quality of biscuits produced from each of them were analyzed. The results showed that with the increase in gliadin/glutenin ratio, the contents of β-sheet and α-helix in gluten proteins decreased gradually, the content of β-turn increased gradually, and the content of free sulfhydryl group decreased linearly; the thermal denaturation temperature (Tp) did not significantly change, but the enthalpy change (ΔH) showed an upward trend. In addition, the storage modulus (G’) and loss modulus (G’’) of the doughs made from recombined flours decreased gradually, while the rheological loss angle tanΔ(G’’/G’) increased gradually, and so did the cohesiveness, adhesiveness and elasticity. The hardness, chewiness, diameter and thickness of biscuits increased gradually, the spread ratio decreased and the color improved with increasing gliadin/glutenin ratio. The sensory score of biscuits increased first and then decreased. In summary, increased gliadin/glutenin ratio led to increased diameter and improved color of biscuits. But excessively higher gliadin/glutenin ratio led to a decrease in gluten viscoelasticity, and imparted an increase hardness, decreased spread ratio and whiter color to biscuits. The optimal ratio of gliadin to glutenin for biscuit making was 6:4.

Key words: glutenin, gliadin, recombination, biscuit, quality

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