Y. Champenois et al., INFLUENCE OF GLUTEN ON THE VISCOELASTIC PROPERTIES OF STARCH PASTES AND GELS, Journal of the Science of Food and Agriculture, 78(1), 1998, pp. 119-126
Viscoelastic properties of dispersions (60-300 g kg(-1)) of gluten (G)
and wheat starch (S) blends (0 < G/S < 0.20) and wheat flour have bee
n studied during heating and cooling. In both cases, the moduli follow
ed power law relationships with concentration. The temperature at whic
h the transient network development began, caused by granule-granule i
nteractions, decreased as the concentration increased and increased wi
th an increase in the proportion of gluten. Moreover, gluten weakened
the strength of both starch pastes and gels, as shown by the lower val
ues of the moduli. The viscoelastic behaviour of flour samples reflect
ed the role played by internal lipids. A structural model is proposed
in order to explain the influence of gluten on the rheological behavio
ur of starch pastes and gels. (C) 1998 Society of Chemical Industry.