Effects of incorporated amaranth albumins on the functional properties of wheat dough

Mária Oszvald, Cecília Tamás, M. Rakszegi, Sándor Tömösközi, Ferenc Békés, L. Tamás

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

BACKGROUND: Recent developments in micro-scale testing methodology and in methods modelling the effects of native forms of constituents by in vitro methods have provided a new approach to study the impact of added foreign proteins on dough end-use quality. Amaranth (Amaranthus) is a member of the pseudo-cereal family, whose storage proteins have superior nutritional quality due to their essential amino acid composition. The aim of this project was to study the effects of the incorporated amaranth albumin proteins on the rheological properties of the wheat dough. RESULTS: The mixing time requirements, dough strength and stability of the reconstructed dough increased proportionally with the amount (1, 3 and 5%) of amaranth albumin proteins incorporated. These results were supported by measurements on the non-extractable polymeric protein ratio of the dough indicating the change in polymer size distribution. CONCLUSION: It was demonstrated that amaranth albumin proteins are capable of interacting with gluten proteins through disulfide bonds, showing similar effects to the individual glutenin subunits of wheat flour proteins. Improvements in dough strength and stability without a substantial increase in the mixing requirements are of great significance for developing energy saving technologies in the baking industry.

Original languageEnglish
Pages (from-to)882-889
Number of pages8
JournalJournal of the Science of Food and Agriculture
Volume89
Issue number5
DOIs
Publication statusPublished - Mar 30 2009

Fingerprint

amaranth grain
dough
Triticum
functional properties
albumins
Albumins
wheat
Proteins
proteins
bakery industry
Amaranthus
Essential Amino Acids
Glutens
disulfide bonds
Nutritive Value
glutenins
Flour
storage proteins
gluten
rheological properties

Keywords

  • Amaranth albumin
  • Functional properties
  • Incorporation
  • Storage proteins
  • Wheat dough

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Food Science
  • Nutrition and Dietetics
  • Biotechnology

Cite this

Effects of incorporated amaranth albumins on the functional properties of wheat dough. / Oszvald, Mária; Tamás, Cecília; Rakszegi, M.; Tömösközi, Sándor; Békés, Ferenc; Tamás, L.

In: Journal of the Science of Food and Agriculture, Vol. 89, No. 5, 30.03.2009, p. 882-889.

Research output: Contribution to journalArticle

Oszvald, Mária ; Tamás, Cecília ; Rakszegi, M. ; Tömösközi, Sándor ; Békés, Ferenc ; Tamás, L. / Effects of incorporated amaranth albumins on the functional properties of wheat dough. In: Journal of the Science of Food and Agriculture. 2009 ; Vol. 89, No. 5. pp. 882-889.
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