Dynamic rheological properties and bread-making qualities of wheat gluten: effects of urea and dithiothreitol

✍ Scribed by Bhupendar S Khatkar

• Publisher: John Wiley and Sons
• Year: 2004
• Tongue: English
• Weight: 122 KB
• Volume: 85
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.1974

✦ Synopsis

Abstract

Controlled stress rheometry differentiated glutens from the cultivars under study into ‘extra‐strong’, strong and weak on the basis of their elastic and viscous moduli measured in the linear domain. The mechanical spectra of different glutens revealed no qualitative differences, but exhibited large quantitative differences in the magnitude of the dynamic measurements, ie elastic modulus, G′, viscous modulus, G″, and loss tangent, tanδ. Both covalent and non‐covalent interactions appeared to contribute to these differences. However, disulfide cross‐links proved to be especially important determinants of differences in the elastic characteristics of the glutens. The present study indicated that dynamic rheological parameters of glutens were related to their bread‐making performance, as evidenced by the significant correlations between the dynamic moduli of the glutens and loaf volume. Copyright © 2004 Society of Chemical Industry