Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality

Juan de Dios Figueroa-Cárdenas, Zorba Josué Hernández-Estrada, Patricia Rayas-Duarte, Anayansi Escalante Aburto, Néstor Ponce-García, Senay Simsek

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Abstract

During the last two centuries, researchers indicated that gluten was the main functional component of wheat dough. It was reasonable, therefore, to assume that this protein was the major determinant of viscoelasticity of the dough. However, our rheological studies using creep, and relaxation tests on gluten proteins (glutenin, gliadins) and non-gluten from Osborne proteins as well as starch, pentosans, and β-glucans indicate that the non-gluten components may not be considered merely as inert filler. The viscoelasticity was affected by several factors (water, temperature, pH, ions). The aim was to show some approaches for modifying the viscoelasticity of wheat components.
Original languageEnglish
Title of host publicationLACC/IGW. 13th International Gluten Workshop Proceedings
EditorsCarlos Guzman
Place of PublicationCórdoba
PublisherUCOPress (Cordoba University Press)
Pages41-44
Number of pages4
ISBN (Electronic)978-84-9927-493-5
ISBN (Print)978-84-9927-493-5
Publication statusPublished - 2 Dec 2019

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    Figueroa-Cárdenas, J. D. D., Hernández-Estrada, Z. J., Rayas-Duarte, P., Escalante Aburto, A., Ponce-García, N., & Simsek, S. (2019). Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality. In C. Guzman (Ed.), LACC/IGW. 13th International Gluten Workshop Proceedings (pp. 41-44). UCOPress (Cordoba University Press).