EFFECTS OF A HIGH M(R) GLUTENIN SUBUNIT (1BX20) ON THE DOUGH MIXING PROPERTIES OF WHEAT-FLOUR

The effects on the mixing properties of doughs caused by the simple addition (without reduction/oxidation) or the incorporation (with reduction/oxidation) of a high Mr glutenin subunit, 1Bx20, were measured with a 2-g Mixograph. The results indicated that incorporation of the subunit increased the strength of the dough, whereas simple addition resulted in a decrease in dough strength. The studies indicate the potential of the method to study the functional properties of small amounts (50 mg in this study) of protein in the Mixograph. © 1994 Academic Press. All rights reserved.