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Effect of addition of protein fractions extracted from flours of different baking quality on gluten rheology

Stathopoulos, C.E., Tsiami, A.A., Schofield, J.D. and Dobraszczyk, B.J. (2009) Effect of addition of protein fractions extracted from flours of different baking quality on gluten rheology. Journal of Food and Nutrition Research, 48 (3). pp. 141-147. ISSN 1336-8672

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To link to this item DOI: 10.1016/j.jcs.2005.12.004

Abstract/Summary

The effect of change of the rheological properties of gluten with the addition of fractions with specific molecular weight was investigated. Fractions extracted from Hereward, Riband and Soissons flours were added to the dough prior to gluten extraction. Once extracted, the glutens were subjected to temperature sweeps and creep recovery rheological tests. In the temperature sweeps, Hereward fractions containing the larger polypeptides had a strengthening effect on the gluten, indicated by a decrease in tan delta and an increase in elastic creep recovery, while those fractions that comprised monomeric gliadins had a weakening effect. Adding total gluten also had a strengthening effect. For the biscuit-making flour Riband, the results were quite the reverse: all fractions appeared to strengthen the gluten network, while the addition of total gluten did not have a strengthening effect. For Soissons gluten, the addition of total gluten had a strengthening effect while adding any individual fraction weakened the gluten. The results were confirmed with creep-recovery tests.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:12962
Uncontrolled Keywords:fractionation, rheology, gluten, creep recovery , BREAD-MAKING QUALITY, MOLECULAR-WEIGHT DISTRIBUTION, WHEAT GLUTENS, DOUGH, SUBFRACTIONS, BEHAVIOR, HEAT, LOCI

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