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Understanding the origin of the unique rheological properties of wheatgluten, the protein fraction of wheat grain, is crucial in bread-makingprocesses and questions scientists since polymeric glutenins. To betterunderstand the respective role of the different classes of proteins in thesupramolecular structure of gluten and its link to the material properties, weinvestigate here concentrated dispersions of gluten proteins in water with afixed total protein concentration but variable composition in gliadin andglutenin. Linear viscoelasticity measurements show a gradual increase of theviscosity of the samples as the glutenin mass content increases from 7 to 66%.While the gliadin-rich samples are microphase-separated viscous fluids,homogeneous and transparent pre-gel and gels are obtained with the replacementof gliadin by glutenin. To unravel the flow properties of the gluten samples,we perform shear start-up experiments at different shear-rates. In accordancewith the linear viscoelastic signature, three classes of behaviour areevidenced depending on the protein composition. As samples get depleted ingliadin and enriched in glutenin, distinctive features are measured: (i)viscosity undershoot suggesting droplet elongation for microphase-separateddispersions, (ii) stress overshoot and partial structural relaxation fornear-critical pre-gels, and (iii) strain hardening and flow instabilities ofgels. We discuss the experimental results by analogy with the behaviour ofmodel systems, including viscoelastic emulsions, branched polymer melts andcritical gels, and provide a consistent physical picture of the supramolecularfeatures of the three classes of protein dispersions.

Flow of gluten with tunable protein composition: from stress undershoot to stress overshoot and strain hardening