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Prediction of the nonlinear viscoelastic properties of gluten doughs

✍ Scribed by C.F. Wang; J.L. Kokini

Book ID
103633745
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
776 KB
Volume
25
Category
Article
ISSN
0260-8774

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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