Dynamic viscoelastic behavior of high-pressure-treated wheat gluten

The effects on the viscoelastic behavior of hydrated wheat gluten after tre atment at different pressures (200-800 MPa), temperatures (20, 40, and 60 d egrees C), and holding times (20 and 50 min) were investigated by controlle d stress rheometry. Because of the wide range of properties, four different torque amplitudes were used (0.5, 1.00, 3.00, and 6.00 mNm). Significant e ffects on rheological properties were observed, except when samples were an alyzed at 0.5 mNm (limited heat and pressure treatments). Both storage modu lus (G') and loss modulus (G") were more affected by temperature than press ure. The holding time had substantial effect on the slopes of both moduli a t mild treatments; for the more severe treatments, the intercepts of the st orage moduli in particular were extensively affected.