Effect of Processing Conditions on the Quality of Wheat Protein

Abstract

Wheat protein determines the biochemical and rheological properties of most wheat products. The final product depends critically upon the balance between different ratios of proteins that interact with each other through various processing methodologies. Protein is the most substantial component of our intake. As we belongs to Asia, wheat is enriched source of protein for us. Excessive amount of protein is found in wheat grain as compared to wheat flour. Wheat grains is transformed into variety of food products by enduring various food processing techniques. Nutritional quality is been correlatively effected by milling. Cell wall lysing in this process inflate the nutrients whereas it result in polysaccharide by stripping off wheat nutritional layers. Solubility of wheat protein rises through mixing which is further essential in dough kneading. Structural and functional properties of proteins is affected upon heating. Proteins became denature through heating and shearing during extrusion.