INFLUENCE OF GLIADIN AND GLUTENIN FRACTIONS ON RHEOLOGICAL, PASTING, AND TEXTURAL PROPERTIES OF DOUGH

The glutenins and gliadins were added to the base flour at varying concentrations of 2, 4, 6, 8, and 10 g/100 g flour, respectively. The addition of glutenins remarkably improved the mixing characteristics of the flour, while gliadins resulted in decreased dough stability and increased softening of the dough. The pasting characteristics varied with the varying concentrations of gliadins and glutenins. The peak viscosity decreased upon the addition of gliadins and glutenin, with gliadins being more effective in reducing the values of peak, final, breakdown, and setback viscosities. The hardness of the dough improved upon the addition of glutenins, while the gliadins resulted in dough with greater adhesiveness and cohesiveness. The gluten recovery increased by 98.79% upon addition of 10 g/100 g flour gliadins while the gluten quality measured in terms of gluten index was increased by the addition of glutenins.