Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

Dynamic rheological properties of dough and gluten were studied and related to the empirical rheology (Farinograph) and the protein fractions of different wheat varieties. The relationship between high molecular weight-glutenin subunits (HMW-GS) and dough strength was evaluated. Dynamic rheology of under-, optimum- and over-mixed dough was also related to the farinograph characteristics and the protein fractions. The moduli (G′ and G″) of over- and optimally-mixed dough were significantly correlated with Farinograph characteristics and SDS-unextractable polymeric protein (UPP) content. The temperature-induced rheology of glutens revealed that the differences in G′ and G″ during heating as well as cooling were related to the UPP content. Principal component analysis revealed wide range of differences in the dynamic rheology among the wheat varieties mainly attributed to UPP.