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DSC Investigations on Vital Gluten
Author(s) -
Kersting H. J.,
Kempf W.
Publication year - 1991
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19910430111
Subject(s) - differential scanning calorimetry , gluten , materials science , thermal , wheat gluten , food science , analytical chemistry (journal) , composite material , thermodynamics , chemistry , chromatography , physics
The method of Differential Scanning Calorimetry (DSC) was used to study the thermal behavior of wheat gluten in the temperature range from 30–200 C. The relation between the amount of gluten and the heating rate on the thermal transition effects was the purpose of the present study. Therefore, the amount of gluten and also the heating rate were systematically changed to get informations about the scanning parameters and the corresponding signals.