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Influence of gluten on the viscoelastic properties of starch pastes and gels

✍ Scribed by Champenois, Yann; Rao, M A; Walker, Larry P

Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
221 KB
Volume
78
Category
Article
ISSN
0022-5142

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✦ Synopsis

Viscoelastic properties of dispersions (60È300 g kg~1) of gluten (G) and wheat starch (S) blends (0 \ G/S \ 0Γ‰20) and wheat Γ‘our have been studied during heating and cooling. In both cases, the moduli followed power law relationships with concentration. The temperature at which the transient network development began, caused by granuleÈgranule interactions, decreased as the concentration increased and increased with an increase in the proportion of gluten. Moreover, gluten weakened the strength of both starch pastes and gels, as shown by the lower values of the moduli. The viscoelastic behaviour of Γ‘our samples reΓ‘ected the role played by internal lipids. A structural model is proposed in order to explain the inΓ‘uence of gluten on the rheological behaviour of starch pastes and gels.

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Influence of Ξ±-amylase on the viscoelast
Influence of Ξ±-amylase on the viscoelastic properties of starch-gluten pastes and gels
✍ Champenois, Yann; Rao, M A; Walker, Larry P πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 185 KB

To understand the mechanism of amylose action, the e †ect of an a-amylase was studied on various model systems that were based on wheat starch with di †erent gluten concentrations. The complex modulus (G\*, o G\* o \ and tan d were monitored during both the heating and cooling J(G@)2 ] (GA)2) phases