Abstract:
Puroindoline (PIN1) proteins are the molecular basis for wheat kernel texture classification and
affect flour milling performance. This study investigated the effect of PINs on empirical
rheology and pasting properties in T. turgidum ssp. durum and T. aestivum. Soft wheat
Alpowa), durum wheat (cv. Svevo) and their derivatives in which PINs were deleted (Hard
Alpowa) or expressed (cv. Soft Svevo). Presence of PINs affected flour particle size and
damaged starch. PINs increased the pasting temperature and breakdown viscosity, while the
effect on peak viscosity and setback were not consistent. Presence of PINs was negatively
associated with GlutoPeak gluten aggregation energy and farinograph dough stability, suggesting
a weakening of the gluten matrix. As regards dough extensibility, the role of PINs was evident
only in common wheat: 5DS distal end deletion increased the resistance to extension, without
affecting the dough extensibility. This study showed PINs to have different impact on pasting
and rheological properties of T. aestivum and T. turgidum ssp. durum flours
