Wheat structure: Biochemistry and functionality

✍ Scribed by J. David Schofield

• Publisher: Woodhead Publishing
• Year: 1996
• Tongue: English
• Leaves: 377
• Category: Library

✦ Synopsis

Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is of vital importance. This book brings together international experts to provide an overview of the progress made to date and also to give an insight into the new approaches that can be used to solve outstanding problems. Wheat Structure, Biochemistry and Functionality covers progress in areas including: * Wheat grain structure * Structural features of the gluten proteins * Structural-functionality relationships of wheat protein * Lipid binding proteins * Rheology of dough systems * The importance of non-starch polysaccharides This book will be welcomed by scientists in industry and academia, as well as government agencies.

✦ Table of Contents

Front matter
......Page 1
RSC No. 212 © 1995
......Page 2
Preface
......Page 3
Contents
......Page 5
1 Windows on Wheat Quality: Fresh Insights and Their Dependence on New
Research Technologies......Page 10
Part 1
Grain Structure and Quality......Page 25
2 Grain Size and Morphology: Implications for Quality......Page 26
2 The Shape of the Wheat Kernel and its Influence on Fracture......Page 32
4 Ultrastructure and Technological Properties of Wheat......Page 38
5 Microscopical Methods for the Study of Wheat (Triticum aestivum) Caryopsis Development, from Anthesis to Maturity......Page 44
6 Effects of Variable Environment on Wheat (Triticum aestivum) Caryopsis Protein Body Morphology and Protein Matrix Development During Grain Filling and Dehydration......Page 51
Part 2
Wheat Protein Structure and Functionality......Page 58
7 The Structures of Wheat Proteins
......Page 59
8 Disulfide Bonds of alpha- and gamma-Type Gliadins......Page 69
9 Purification and Characterisation of lBx and IBy High Mr, Glutenin Subunits from Durum Wheat Cultivar Lira......Page 76
10 Further Analysis of the Carbohydrates Associated With HighM, Subunits of Wheat
Glutenin
......Page 80
11 Presence of Glycosylated Polypeptides in Gliadin and Glutenin Fractions......Page 85
12 Identification of Dimers Formed by the Low Molecular Weight Glutenin Subunits
Belonging to the D Group
......Page 91
13 Composition and Structure of Gluten Proteins
......Page 96
14 Time-Temperature Superposition for Networks Formed by Gluten Subfractions
......Page 105
15 The Role of Gluten in the Heat-Induced Changes that Occur in Dough Rheology
During Baking
......Page 112
16 Biochemical Characterisation of Wheat Flour Proteins Using Gel Chromatography
and SDS-PAGE
......Page 118
Part 3 Wheat Protein Composition and Quality Relationships
......Page 121
17 Structural Differences in Allelic Glutenin Subunits of High and Low Mr and Their
Relationships with Flour Technological Properties
......Page 122
18 Capillary Electrophoresis: A State-of-the-Art Technique for Wheat
Protein Characterization
......Page 133
19 Electrophoretic and Chromatographic Characterization of Glu-AI Encoded HighMr
Glutenin Subunits
......Page 139
20 HMW and LMW Subunits of Glutenin of Triticum tauschii, the D Genome Donor
to Hexaploid Wheat
......Page 144
21 Relationships Between Biochemical Parameters and Quality Characteristics of
Durum Wheats
......Page 151
22 Effects of the 1BL/1RS Translocation on Gluten Properties and Agronomic Traits in Durum Wheat......Page 158
23 Durum Wheat for Bread Making: Relationships Between Protein Molecular
Properties and Technological Parameters
......Page 165
24 Contribution of the Hordeum chilense Genome to the Endosperm Protein
Composition of Tritordeum
......Page 172
25 Gliadin Components and Glutenin Subunits in Wheat Breeding
......Page 178
26 Gliadin and High Molecular Weight (HMW) Glutenin Subunits in the Collection of
Polish and Foreign Winter Wheat Cultivars and Their Relation to Sedimentation
Value
......Page 185
27 Pathogenesis-Related Proteins in Wheat......Page 189
28 Investigation of Hypersensitivity to Wheat Gliadin from Gluten-Free Dietary
Products Using Dot-Blot Assay
......Page 194
29 The Brewing Value and Baking Quality of Polish Winter Wheat Cultivars......Page 197
Part 4 Wheat Protein Molecular Biology and Genetic Engineering
......Page 202
30 Wheat Protein Molecular Biology and Genetic Engineering: Implications for Quality
Improvement
......Page 203
31 The Use of Biotechnology to Understand Wheat Functionality......Page 210
32 Construction of Dx5 Genes Modified in the Repetitive Domain and Their Expression in Escherichia coli......Page 215
33 Expression of Barley and Wheat Prolamins in E. coli for Biophysical Studies......Page 219
Part 5 Low Mr Sulphydryl Compounds in Wheat Flour and Their Functional Importance......Page 223
34 Measurement and Reactivity of Glutathione in Wheat Flour and Dough Systems
......Page 224
35 Determination of Low Molecular Weight Thiols in Wheat Flours and Doughs......Page 238
Part 6 Nature and Functionality of Wheat Lipids, Lipid Binding Proteins
and Added Emulsifiers
......Page 245
36 Wheat Lipids and Lipid-Binding Proteins: Structure and Function
......Page 246
37 Starch Lipids, Starch Granule Structure and Properties
......Page 262
38 Monoclonal Antibodies Against Wheat Glycolipids: New Tools to Investigate
Mechanisms of Gas Retention in Bread Dough
......Page 272
39 Aspects on the Functionality of DATEM in Breadmaking
......Page 280
40 Changes of Wheat Flour Components Induced by Bread Improver......Page 287
Part 7 Rheological Properties and Functionality of Wheat Flour Doughs
......Page 294
41 Experimental and Conceptual Problems in the Rheological Characterization of
Wheat Flour Doughs
......Page 295
42 Physical Factors Determining Gas Cell Stability in a Dough During Bread Making......Page 309
43 Strain Hardening and Dough Gas Cell Wall Failure in Biaxial Extension......Page 316
44 Stress Relaxation of Wheat Flour Doughs Following Bubble Inflation or Lubricated
Squeezing Flow and Its Relation to Wheat Flour Quality
......Page 323
45 Gluten Microstructure and Changes in Hard Biscuit Doughs as Determined by Light
Microscopy and Rheology......Page 332
Part 8
Non-Starch Polysaccharides and Enzymic Improvement of Bread Quality......Page 340
46 The Effects of Xylanases in Baking and Characterization of Their Modes of Action......Page 341
47 Peroxidases in Breadmaking
......Page 348
48 A Method for Testing the Strengthening Effect of Oxidative Enzymes in Dough......Page 359
49 Arabinoxylan in Wheat Flour Milling Fractions
......Page 366
50 Wheat Dough Properties Affected by Additives
......Page 369
Subject Index......Page 374