Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology.
Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality; however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA MW profile (sorghum versus grape seed PA) on dough rheology of high versus low insoluble polymeric protein (IPP) wheat flour was evaluated using mixograph, large (TA.XT2i) and small (HAAKE Rheostress 6000) deformation rheometry. Sorghum PA (93% polymeric) more effectively (p < 0.05) strengthened both glutens than grape seed PA (45% polymeric), without reducing gluten extensibility. These effects were higher in low IPP (weak gluten) flour, e.g., sorghum PA doubled IPP, increased mix time by 75%, dough elasticity by 82%, and peak angle by 17° versus control. Grape seed PA increased IPP by 75% and elasticity by 36%, but reduced peak angle by 15°, indicating reduced mixing tolerance. Sorghum PA, but not grape seed PA, increased (p < 0.05) all above parameters in high IPP dough. Polymeric PA more effectively strengthened gluten than oligomeric PA, likely via more efficient protein cross-linking to overcome strong antioxidant effect of PA. High MW PA may be useful natural gluten strengtheners for diverse applications.
Soil & Crop Sciences Department, Texas A&M University , 2474 TAMU, College Station, Texas 77843, United States.|Nutrition & Food Science Department, Texas A&M University , College Station, Texas 77843, United States.
Audrey L
AL
Girard
Biological and Agricultural Engineering Department, Texas A&M University , College Station, Texas 77843, United States.
M Elena
ME
Castell-Perez
USDA-ARS, Center for Grain and Animal Health Research , 1515 College Ave, Manhattan, Kansas 66502, United States.
Scott R
SR
Bean
USDA-ARS, Center for Grain and Animal Health Research , 1515 College Ave, Manhattan, Kansas 66502, United States.
Sherry L
SL
Adrianos
Soil & Crop Sciences Department, Texas A&M University , 2474 TAMU, College Station, Texas 77843, United States.|Nutrition & Food Science Department, Texas A&M University , College Station, Texas 77843, United States.
Joseph M
JM
Awika
D001939:Bread; D002851:Chromatography, High Pressure Liquid; D004548:Elasticity; D005433:Flour / Q000032:analysis*; D005453:Fluorescence; D005983:Glutens / Q000737:chemistry*; D056604:Grape Seed Extract / Q000737:chemistry; D008970:Molecular Weight; D044945:Proanthocyanidins / Q000737:chemistry*; D012212:Rheology; D045868:Sorghum / Q000737:chemistry; D013055:Spectrophotometry, Infrared; D014908:Triticum / Q000737:chemistry*
D056604:Grape Seed Extract; C511402:Grape Seed Proanthocyanidins; D044945:Proanthocyanidins; D005983:Glutens
dough rheology; proanthocyanidin; tannin; wheat gluten