140 Rearrangement of glutenin aggregates during kneading: Relationships with technological parameters.

O. DARDE (1), D. KLEIBER (2), and T. AUSSENAC (2). (1) Gers Farine SA, F-32 390 Sainte Christie; (2) ESAP, Dept of Plant Physiology, 75, Voie du TOEC, F-31076 Toulouse Cedex 3.

Several studies show the relationships between technological parameters and the flour protein composition issued from different cultivars. Our aim was to investigate the protein and technological complementarity of the Soissons cultivar flour blended with the Trémie or Galibier cultivar flours according to variable proportions. For each blend level, the technological parameters (P and W of the Alveograph), the rearrangement of the glutenin aggregates (SE-HPLC), after kneading, were determined. Some technological parameters of flour mixtures are the mean of the parameters of the pure flour while others are significantly different from those expected. The SDS insoluble glutenin dough content increased according to the proportion of Soissons flour in the Soissons/Trémie blend. On the contrary, this content was maximum when the proportion of Soissons flour reached 50% in the Soissons/Galibier blend. This content is well correlated with the P and W for the Soissons/Trémie blend while such relations are not confirmed in the Soissons/Galibier blend. On the other hand, whatever the composition of the blend, the relative composition in High Molecular Weight Subunits (RP-HPLC) reveals relation with parameters such as W and P. These results give a new point of view for the studies of changes in dough glutenin aggregates during mixing and resting.