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Effect of heat on rheology of gluten fractions from flours with different bread-making quality

Stathopoulos, C.E., Tsiami, A.A., Dobraszczyk, B.J. and Schotield, J.D. (2006) Effect of heat on rheology of gluten fractions from flours with different bread-making quality. Journal of Cereal Science, 43 (3). pp. 322-330. ISSN 0733-5210

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


Flours from wheat varieties of differing bread-making quality were fractionated using a sequential salt precipitation technique. The gluten fractions in the different varieties varied in the proportion of HMW, LMW glutenins and gliadins. Their rheological behaviour was examined using constant strain (2%) small deformation oscillation tests over frequencies ranging from 0.005 to 10 Hz, before and after heating at 90 degrees C. The fractions containing a higher proportion of HMW glutenins were associated with a predominantly elastic character, whereas fractions containing mostly gliadins exhibited a viscous-like behaviour. The frequency dependent rheological behaviour of fractions containing HMW proteins was less susceptible to heat, and their elastic character was maintained after heating, whereas the rheology of intermediate fractions and fractions containing mostly gliadins was more susceptible to heating, indicating a rapid change from viscous to elastic behaviour after heating. (c) 2006 Elsevier Ltd. All rights reserved.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:12964
Uncontrolled Keywords:gluten fractions, glutenin, gliadin, heating, small deformation, rheology, elasticity, viscosity, baking quality, DIFFERENT MOISTURE CONTENTS, FIELD-FLOW FRACTIONATION, WHEAT PROTEINS, MOLECULAR-WEIGHT, TEMPERATURE, STABILITY, DOUGHS

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