RHEOLOGICAL PROPERTIES OF DOUGH MADE WITH STARCH AND GLUTEN FROM SEVERAL CEREAL SOURCES

The range in moduli for isolated starch and vital gluten doughs showed the existence of starch-gluten or starch-gluten-water interactions in dough. Starches isolated from different wheat cultivars and mixed int o dough with a constant gluten, both amount and source, gave large the ological differences. This shows that starch had an active role in det ermining dough theological characteristics. Soft wheat and nonwheat st arch doughs had higher moduli compared to the hard wheat starch and th e control (commercial gluten and starch) doughs, possibly because of g reater interaction of the starch with the gluten. The source of gluten also had a significant effect on dough theology, as indicated by the range of elastic (G') and loss (G'') moduli for isolated wheat gluten and commercial starch doughs. Hard wheat gluten doughs had low G' and G'' values, indicating a greater extensibility and possibly less starc h-gluten interaction. Soft wheat gluten doughs had higher G' and G'' v alues, possibly because of increased starch-gluten interaction.