Large deformation stress relaxation and compression-recovery of gluten representing different wheat classes |
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| Authors: | Stephen J Chapman Steven J Mulvaney Rangan Chinnaswamy Patricia Rayas-Duarte Bo Allvin |
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| Institution: | 1. Department of Food Science, Cornell University, Ithaca, NY 14853, USA;2. National Grain Center, USDA-GIPSA, 10383 N. Ambassador Drive, Kansas City, MO 64153, USA;3. Robert M. Kerr Food & Agricultural Products Center, Biochemistry and Molecular Biology Department, Oklahoma State University, Stillwater, OK 74078, USA;4. Perten Instruments AB, Huddinge, Sweden |
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| Abstract: | Despite the great variety of physicochemical and rheological tests available for measuring wheat flour, dough and gluten quality, the US wheat marketing system still relies primarily on wheat kernel hardness and growing season to categorize cultivars. To better understand and differentiate wheat cultivars of the same class, the tensile strength, and stress relaxation behavior of gluten from 15 wheat cultivars was measured and compared to other available physicochemical parameters, including but not limited to protein content, glutenin macropolymer content (GMP) and bread loaf volume. In addition, a novel gluten compression–relaxation (Gluten CORE) instrument was used to measure the degree of elastic recovery of gluten for 15 common US wheat cultivars. Gluten strength ranged from 0.04 to 0.43 N at 500% extension, while the degree of recovery ranged from 5 to 78%. Measuring gluten strength clearly differentiated cultivars within a wheat class; nonetheless it was not a good predictor of baking quality on its own in terms of bread volume. Gluten strength was highly correlated with mixograph mixing times (r = 0.879) and degree of recovery (r = 0.855), suggesting that dough development time was influenced by gluten strength and that the CORE instrument was a suitable alternative to tensile testing, since it is less time intensive and less laborious to use. |
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| Keywords: | Gluten Large deformation Bi-axial compression Stress relaxation |
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