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Influence of gluten on the viscoelastic properties of starch pastes and gels
Author(s) -
Champenois Yann,
Rao M A,
Walker Larry P
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199809)78:1<119::aid-jsfa98>3.0.co;2-i
Subject(s) - gluten , rheology , viscoelasticity , starch , granule (geology) , food science , materials science , wheat starch , chemistry , chemical engineering , composite material , engineering
Viscoelastic properties of dispersions (60–300 g kg −1 ) of gluten (G) and wheat starch (S) blends (0 < G/S < 0·20) and wheat flour 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 granule–granule 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 flour samples reflected the role played by internal lipids. A structural model is proposed in order to explain the influence of gluten on the rheological behaviour of starch pastes and gels. © 1998 Society of Chemical Industry.