DOI: 10.1094/CC-83-0052 |  VIEW ARTICLE

Molecular Level Protein Composition of Flour Mill Streams from a Pilot-Scale Flour Mill and Its Relationship to Product Quality.

K. H. Sutton (1,2) and L. D. Simmons (1). (1) New Zealand Institute for Crop & Food Research Limited, Private Bag 4704, Christchurch 8001, New Zealand. (2) Corresponding author. Phone: +64-3-3259457. Fax: +64-3-3252074. E-mail: <suttonk@crop.cri.nz> Cereal Chem. 83(1):52-56. Accepted August 2, 2005. Copyright 2006 AACC International, Inc.

Flour mill streams prepared from two Australian and two New Zealand wheat cultivars using a pilot-scale roller mill were analyzed for rheological and baking quality characteristics and for protein composition using size-exclusion HPLC. Differences in mill stream protein composition, on an industrially relevant scale, and the relationships between the distribution of proteins (and their degree of thiol exposure) and the technological quality of the flour mill streams were examined. Consistent, significant differences were observed in the physicochemical and processing characteristics of the flour streams. Between mill streams, changes in the quantities of the storage protein groups were more marked than for nonstorage protein groups. Changes in protein composition differed between the break and reduction stream flours. In contrast, the degree of exposure of thiol groups on the various protein groups followed different patterns between mill streams. Numerous significant relationships were observed between dough mixing and product baking tests and the composition and thiol exposure state of the various protein classes. These relationships are discussed in context of manipulating the processing quality of flour-based products using mill streaming. A possible role for exposed thiol groups on storage proteins in the phenomenon of flour “aging” is suggested.