Effects of alpha-, beta-, gamma- and omega-gliadins on the dough mixing properties of wheat flour

Gliadins were extracted from wheat and individual groups (alpha-, beta-, gamma-, omega-1 and omega-2) purified. The effects of the individual groups of gliadin on the mixing properties of doughs from low and high protein flours were measured on a 2-g Mixograph and a prototype microextension tester. The addition of all groups of gliadin resulted in a decrease in dough strength. The relative weakening effects were omega-1>omega-2 approximate to alpha-approximate to beta->gamma- in the Mixograph, and gamma->alpha-approximate to beta-approximate to omega-2 approximate to omega-1 in the Extensograph. (C) 1997 Academic Press Limited.