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Demixing in Wheat Doughs—Its Influence on Dough and Gluten Rheology
Author(s) -
Kieffer R.,
Stein N.
Publication year - 1999
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1999.76.5.688
Subject(s) - gluten , rheology , dilatant , chemistry , food science , starch , wheat starch , glutenin , wheat gluten , composite material , materials science , biochemistry , protein subunit , gene
Reshaping of relaxed wheat doughs leads to an increase in firmness that significantly changes the results of rheological measurements involving large uniaxial deformations of the dough, whereas the gluten properties remain unaffected. Microscopic investigations reveal that directly after kneading, starch and gluten are thoroughly mixed. However, the shaping procedure of a relaxed dough or shear‐flow during rheological measurements cause a separation of gluten and starch. The dilatant behavior of the starch granules and the capacity of gluten to aggregate account for the observed dough‐hardening.