NDLI: Rheological behaviors of doughs reconstituted from wheat gluten and starch

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Rheological behaviors of doughs reconstituted from wheat gluten and starch

Content Provider	Springer Nature Link
Author	Yang, Yanyan Song, Yihu Zheng, Qiang
Copyright Year	2011
Abstract	Hydrated starch-gluten reconstituted doughs were prepared and dynamic rheological tests of the reconstituted doughs were performed using dynamic strain and dynamic frequency sweep modes. Influence of starch/gluten ratio on rheological behaviors of the reconstituted doughs was investigated. The results showed that the reconstituted doughs exhibited nonlinear rheological behavior with increasing strain. The mechanical spectra revealed predominantly elastic characteristics in frequency range from 10$^{−1}$ rad s$^{−1}$ to 10$^{2}$ rad s$^{−1}$. Cole-Cole functions were applied to fit the mechanical spectra to reveal the influence of starch/gluten ratio on Plateau modulus and longest relaxation time of the dough network. The time-temperature superposition principle was applicable to a narrow temperature range of 25°C ~40°C while it failed at 50°C due to swelling and gelatinization of the starch.
Starting Page	489
Ending Page	493
Page Count	5
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	48
Issue Number	4
e-ISSN	09758402
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-02-11
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Gluten Starch Dough Rheology Compliance Cole-Cole functions Nutrition Chemistry/Food Science Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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