Rearrangement of SDS insoluble glutenins in flour blends: relationships with technological parameters

Several studies show the relationships between technological parameters and flour protein composition issued from different cultivars. Our objective was to investigate the protein and technological complementarity of the Soissons cultivar flour, blended with the Tremie or Galibier cultivar flours according to different proportions. For each mixture level, the technological parameters (P and W of the Alveograph) and the rearrangement of the glutenin aggregates (SE-HPLC), after kneading, were determined. We noticed that some technological parameters of flour mixtures were the average of the parameters of the pure flour while others were significantly different from those expected. The SDS insoluble glutenin dough content increased according to the proportion of Soissons flour in the Soissons/Tremie blend. However, 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/Tremie blend while such relations are not confirmed in the Soissons/Galibier blend. We also studied the Molecular Weight Distribution of SDS insoluble fraction in the flour and dough by HPSEC-MALLS ; the results showed that molecular mass is a good predictive parameter for P and W in dough whereas gyration radius is better on flour. Nevertheless, none of these parameters is appropriate to predict baking values.