Rheological behaviors of doughs reconstituted from wheat gluten and starch

被引：0
作者：
Yanyan Yang
Yihu Song
Qiang Zheng
机构：
[1] Zhejiang University,Department of Polymer Science and Engineering, Key Laboratory of Macromolecular Synthesis and Functionalization of Ministry of Education
来源：
Journal of Food Science and Technology | 2011年 / 48卷
关键词：
Gluten; Starch; Dough; Rheology; Compliance; Cole-Cole functions;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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 102 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.
引用
收藏
页码：489 / 493
页数：4
相关论文
共 53 条
[1]  
Chen Z(2003)The use of potato and sweet potato starches affects white salted noodle quality J Food Sci 68 2630-2637
[2]  
Schols HA(2004)The physics of baking: rheological and polymer molecular structure-function relationships in breadmaking J Non-Newtonian Fluid Mech 124 61-69
[3]  
Voragen AGJ(2002)Dynamic rheological properties of dough as affected by amylases from various sources Nahrung-Food 46 399-403
[4]  
Dobraszczyk BJ(2003)Rheological investigation of swollen gluten polymer networks: effects of process parameters on cross-link density Macromol Symp 200 137-145
[5]  
Dogan IS(1996)Relations between aggregative, viscoelastic and molecular properties in gluten from genetic variants of bread wheat international Journal of Biological Macromolecules 18 69-75
[6]  
Domenek S(2005)Dynamic rheological behavior of wheat glutens during heating J Sci Food Agric 85 1992-1998
[7]  
Morel MH(2010)Noodle quality affected by different cereal starches J Food Eng 97 135-141
[8]  
Redl A(2002)Dynamic rheology of wheat flour dough. I. Non-linear viscoelastic behaviour Journal of the Science of Food and Agriculture 82 827-829
[9]  
Guilbert S(1999)Dynamic rheological properties of wheat starch-gluten doughs Cereal Chem 76 105-109
[10]  
Hargreaves J(1995)Rheological properties of dough made with starch and gluten from several cereal sources Cereal Chem 72 53-58
123456