Abstract
The physical properties of gluten, as determined by the hydration of the gluten between pH 4 and 7, are deleteriously affected by aging of flour. Similar effects are obtained by adding linolic acid, whereas some of the effects of aging can be removed by extraction of the flour with ether. The original quality of the gluten is not restored by such extraction. Gluten from aged deteriorated flour swells enormously in 0.1 N acetic acid; such hydration is not an indication of good quality but rather of resistance to dispersion. Some freshly milled flours produce gluten possessing the physical characteristics of gluten from aged deteriorated flour.It is concluded that the quality of gluten depends to a considerable extent on the nature of the adsorbed lipoids. Many of the characteristics of gluten are determined by relatively insoluble (unidentified) lipoid substances, whereas the absence of such lipoids and the formation of fatty acids during aging are deleterious to gluten quality.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
