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.
|Title of host publication||LACC/IGW. 13th International Gluten Workshop Proceedings|
|Place of Publication||Córdoba|
|Publisher||UCOPress (Cordoba University Press)|
|Number of pages||4|
|Publication status||Published - 2 Dec 2019|