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

Resultado de la investigación

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Resumen

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.
Idioma originalEnglish
Título de la publicación alojadaLACC/IGW. 13th International Gluten Workshop Proceedings
EditoresCarlos Guzman
Lugar de publicaciónCórdoba
EditorialUCOPress (Cordoba University Press)
Páginas41-44
Número de páginas4
ISBN (versión digital)978-84-9927-493-5
ISBN (versión impresa)978-84-9927-493-5
EstadoPublished - 2 dic 2019

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  • Citar esto

    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. En C. Guzman (Ed.), LACC/IGW. 13th International Gluten Workshop Proceedings (pp. 41-44). UCOPress (Cordoba University Press).