Rheological Behaviour of Wheat Glutens at Small and Large Deformations. Comparison of Two Glutens Differing in Bread Making Potential |
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| Institution: | 1. Department of Biochemistry, Groningen University, Nijenborgh 16, 9747 AG Groningen, The Netherlands;2. Department of Food Science, Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands;1. CIDCA, Facultad de Ciencias Exactas, UNLP-CCT La Plata (CONICET), 47 y 116, CP 1900 La Plata, Argentina;2. Facultad de Ciencias Agrarias y Forestales UNLP, 60 y 119, CP 1900 La Plata, Argentina;1. State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, Jiangsu Province, PR China;2. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, PR China;1. Université Rennes 1, avenue du Général Leclerc, 35042, Rennes, cedex, France;2. INRAe, UR OPAALE, F-35044, Rennes, France;3. UMR IATE, INRAe, Institut Agro, Univ Montpellier, F-34060, Montpellier, France;1. University of São Paulo, Escola Politécnica, Department of Chemical Engineering, Main Campus, 05508-010 São Paulo, SP, Brazil;2. Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET, CC 509, 5000 Córdoba, Argentina;3. University of São Paulo, FoRC/NAPAN-Food Research Center, São Paulo, Brazil |
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| Abstract: | The rheological characteristics of hydrated cv. Obelisk and Katepwa glutens, with poor and good baking potential, respectively, were studied at small and large deformations. Dynamic (oscillatory) measurements at small deformations over a frequency range of 0·03 to 3 rad/s showed that cv. Katepwa gluten had a higher dynamic modulus and a lower loss tangent than cv. Obelisk gluten. Overmixing resulted in increases in the dynamic moduli of both glutens. Measurements at different water contents indicated that the lower dynamic moduli at higher water contents resulted mainly from a concentration effect and were not due to water acting as a plasticiser. The apparent biaxial extensional viscosities of the glutens were determined by uniaxial compression of cylindrically shaped test pieces at various cross-head speeds. This proved to be a very useful method of providing information about the rheological behaviour of glutens at large deformations as a function of different strain rates. At every biaxial strain rate tested, the apparent biaxial extensional viscosity of cv. Katepwa gluten was higher than that of cv. Obelisk gluten. A thin layer of biaxially extended gluten showed a higher resistance to further biaxial extension than a less biaxially extended, thicker layer. Cv. Katepwa gluten exhibited this strain hardening behaviour to a greater extent than cv. Obelisk gluten. Possible consequences for baking performance are discussed. |
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