HEAT-INDUCED CHANGES IN SODIUM DODECYL SULFATE-SEDIMENTATION VOLUME AND FUNCTIONALITY OF VITAL WHEAT GLUTEN

Sodium dodecyl sulphate-sedimentation volumes (SDS-SV) were determined as a function of heating time and temperature for two vital wheat glu ten samples. The SDS-SV initially increased as a function of heating t ime when dry gluten was heated at 80 degrees C. However, after reachin g a maximum value, further heat treatment resulted in decreased SDS-SV . The heat-induced changes in the gluten occurred more rapidly with in creasing heating temperature. Farinograph and Mixograph rheological pr operties and breadmaking performance of mixtures of a standard flour ( 96.0%) and heat-treated (80 degrees C) gluten (4.0%) were evaluated as a function of heating times leading to higher SDS-SV values. Although Farinograms, Mixograms and SDS-SV measurements suggested important ch anges when dry gluten was heated at 80 degrees C; none of these change s affected breadmaking quality in a straight-dough breadmaking test. ( C) 1997 Academic Press Limited.