Effect of addition of protein fractions extracted from flours of different baking quality on gluten rheology

Stathopoulos, Costas E., Tsiami, Amalia A., Schofield, David D. and Dobraszczyk, Bogdan J. (2009) Effect of addition of protein fractions extracted from flours of different baking quality on gluten rheology. Journal of Food and Nutrition Research, 3 (1). pp. 141-147.

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Abstract

The effect of change of the rheological properties of gluten with the addition of fractions with specific molecular weight
was investigated. Fractions extracted from Hereward, Riband and Soissons flours were added to the dough prior to
gluten extraction. Once extracted, the glutens were subjected to temperature sweeps and creep recovery rheological
tests. In the temperature sweeps, Hereward fractions containing the larger polypeptides had a strengthening effect
on the gluten, indicated by a decrease in tan δ and an increase in elastic creep recovery, while those fractions that
comprised monomeric gliadins had a weakening effect. Adding total gluten also had a strengthening effect. For the
biscuit-making flour Riband, the results were quite the reverse: all fractions appeared to strengthen the gluten network,
while the addition of total gluten did not have a strengthening effect. For Soissons gluten, the addition of total gluten
had a strengthening effect while adding any individual fraction weakened the gluten. The results were confirmed with
creep-recovery tests.

Item Type: Article
Subjects: Hospitality and tourism
Depositing User: Amalia Tsiami
Date Deposited: 17 Jun 2016 11:00
Last Modified: 27 Jul 2016 08:42
URI: http://repository.uwl.ac.uk/id/eprint/2659

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