Pilot scale preparation of wheat gluten protein fractions: II. Technological properties of the fractions

Fractions differing in prolamin compositions were obtained on a pilot scale when wheat gluten proteins were separated by differential extraction in dilute acetic acid. The soluble fractions were enriched in gliadins and the insoluble ones were richer in glutenins. The effects of the gluten fractions on the technological properties of wheat flours were investigated using an alveographic test and a comparison was made with gluten-added flours. Gliadin-rich fractions increased the extensibility of the dough and reduced its resistance to deformation. On the other hand, glutenin-rich fractions had an opposite effect and increased the dough resistance more than that of equally-concentrated whole gluten. The magnitude of the effects was strongly related to the gliadin and glutenin contents of the fractions. Prediction of technological effects is thus possible using composition analyses based on protein extractibility or size-exclusion chromatography. Finally, the improving effects of the gliadin-rich and of the glutenin-rich fractions were observed at different stages of the breadmaking process.