Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 338882
Title Interaction of water unextractable solids and xylanase with gluten protein: effect of wheat cultivar
Author(s) Wang, M.; Vliet, T. van; Hamer, R.J.
Source Journal of Cereal Science 41 (2005)3. - ISSN 0733-5210 - p. 251 - 258.
Department(s) Food Chemistry
Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2005
Keyword(s) physical-properties - soluble pentosans - flour - dough - starch - bread - separation - capacity - quality
Abstract A previously proposed explanation for the change in gluten properties on addition of pentosans to doughs was based on data for only one wheat cultivar. Using three wheat cultivars, Scipion, Soissons and Amazon, differing in technological quality from weak to strong we have obtained results that support the previous explanation. In addition to standard techniques for characterizing gluten and glutenin macropolymer (GMP) yield, composition and properties, a new technique (particle size analysis) was applied that provides further detail on GMP particle size distribution. For each of the three wheat cultivars the effect of WUS and xylanase on gluten and GMP yield, composition and properties followed the trend previously observed. However, WUS and xylanase affected gluten yield and properties more strongly for Scipion and Soissons than for Amazon. Amazon flour contains more protein and less pentosans. The analysis of GMP particles demonstrates that the volume surface average particle diameter D3,2 of GMP particles from Amazon wheat is larger than those from Scipion and Soissons. Amazon has the ability to form larger and stickier particles. These factors may explain why the effects of pentosans and xylanase on gluten yield and properties are smaller for this wheat
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