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.
|Título de la publicación alojada||LACC/IGW. 13th International Gluten Workshop Proceedings|
|Lugar de publicación||Córdoba|
|Editorial||UCOPress (Cordoba University Press)|
|Número de páginas||4|
|ISBN (versión digital)||978-84-9927-493-5|
|ISBN (versión impresa)||978-84-9927-493-5|
|Estado||Published - 2 dic 2019|