Effect of heat on rheology of gluten fractions from flours with different bread-making quality

Flours from wheat varieties of differing bread-making quality were fractionated using a sequential salt precipitation technique. The gluten fractions in the different varieties varied in the proportion of HMW, LMW glutenins and gliadins. Their rheological behaviour was examined using constant strain...

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Bibliographic Details
Published in:Journal of cereal science 2006-05, Vol.43 (3), p.322-330
Main Authors: Stathopoulos, Costas E., Tsiami, Amalia A., Dobraszczyk, Bodgan J., Schofield, J. David
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Baking quality
Biological and medical sciences
breadmaking
breadmaking quality
Cereal and baking product industries
cultivars
deformation
Elasticity
elasticity (mechanics)
Food industries
fractionation
Fundamental and applied biological sciences. Psychology
Gliadin
Gluten fractions
Glutenin
glutenins
heat treatment
Heating
molecular weight
polypeptides
rheological properties
Small deformation rheology
Triticum aestivum
Viscosity
wheat gluten
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Summary:Flours from wheat varieties of differing bread-making quality were fractionated using a sequential salt precipitation technique. The gluten fractions in the different varieties varied in the proportion of HMW, LMW glutenins and gliadins. Their rheological behaviour was examined using constant strain (2%) small deformation oscillation tests over frequencies ranging from 0.005 to 10 Hz, before and after heating at 90 °C. The fractions containing a higher proportion of HMW glutenins were associated with a predominantly elastic character, whereas fractions containing mostly gliadins exhibited a viscous-like behaviour. The frequency dependent rheological behaviour of fractions containing HMW proteins was less susceptible to heat, and their elastic character was maintained after heating, whereas the rheology of intermediate fractions and fractions containing mostly gliadins was more susceptible to heating, indicating a rapid change from viscous to elastic behaviour after heating.
ISSN:0733-5210
1095-9963
DOI:10.1016/j.jcs.2005.12.004