Effect of Welsh onion (Allium fistulosum L.) on breadmaking properties

Breadmaking properties, such as bread height and specific volume, were improved in bread, made with wheat flour blended with Welsh onion (Allium fistulosum L.) powder, which is high in di-n-propyl disulfide (Pro(2)S(2)). Breadmaking properties also were improved in bread prepared from wheat flour blended with Pro(2)S(2) alone. Bra-bender farinographs of Welsh onion powder/wheat flour and Pro(2)S(2)/wheat flour showed interesting properties in modifying the width of the tail. Size-exclusion high performance liquid chromatography of the wheat proteins in the control and blended flours showed a profile of low, medium, and high molecular weight peaks. The area of the high molecular weight peak was larger in the 2 blended flours than in control, indicating this protein was important for the improvement.