Variation in protein composition of wheat flour and its relationship to dough mixing behaviour
Changes in extractability, amount and size distribution of polymeric proteins in the gluten of doughs during mixing were investigated. Ultracentrifugation was used as a non-destructive method to separate the gluten from the dough. Doughs prepared from commercial flour mixtures of different gluten strengths and mixed for varying periods, were analysed. Proteins were detected using RP- and SE-HPLC.