The Action of the SS Bond Formation Due to the PDI-ERO1 to Wheat Gliadin (Glia.A) on the Dough Formation and Baking Quality

Abstract

　Not only gluten but also gliadin plays an important role in improving the baking quality of wheat. The property changes and bread improving effects resulting from the formation of S-S bonds were analyzed by investigating the action of PDI-ERO1on Glia A. Although the time required to form wheat flour dough is short and the gas-leakage rate from the dough was reduced, the addition of non-treated Glia A to the dough did not have a significant effect on the specific volume of bread. Dough containing TaPDI-TaERO1-treated Glia A has a higher extent of S-S bond formation and a reduced gas-leakage rate than that containing non-treated Glia A; moreover, the specific volume of the bread significantly increased compared to that formed by dough containing non-treated Glia A. TaPDI processing increased intramolecular S-S bond formation in gliadin, and hence, decreased the surface hydrophobicity of Glia A. To confirm the effect of gliadin on dough formation and baking quality, it is suggested that surface hydrophobicity of gliadin has a large influence on the baking quality.