Glutenin protein molecules can form a large "macropolymer" which forms the elastic component of the gluten complex in wheat flour doughs. Little work has been done to investigate relationships between glutenin macropolymer (GMP) and noodle processing. GMP was isolated from flour of 4 wheat varieties; 3 hard- and 1 soft-grained...
A set of flour samples with protein content ranging from 9.7 - 13.3 % was used for this study to evaluate the effectiveness of HMW-GS, SEHPLC and mixograph characteristics as screening tools for noodle texture. The sample set had a large variation in HMW-GS composition with Payne score ranging from...