Effect of glutenin subfractions on bread-making.pdfVIP

Effect of glutenin subfractions on bread-making quality of wheat Sudesh Jood,* J. David Scho?eld, Amalia A. Tsiami Sophie Bollecker Department of Food Science and Technology, The University of Reading, Whiteknights, Reading, UK (Received 17 January 2000; Accepted in revised form 2 July 2000) Summary Five glutenin subfractions (R2±R6) were extracted by sequential centrifugation and addition of sodium chloride, from defatted ˉours of three wheat cultivars viz. Aubaine (extra-strong), Hereward (strong) and Riband (weak). Seven minutes mixing time was used to carry out fractionation on the basis