Abstract
Abstract The surface balance technique was used to characterize the surface activity of 16 commercial gluten samples. The spreading rate as well as the surface pressure after 75 min (at the air/water interface) differed between samples. The surface pressure after 75 min was found to decrease for gluten samples that were heat-treated prior to measurements with the surface balance. Fundamental rheological measurements (stress relaxation) on wheat flour doughs with added gluten showed that the effect on the relaxation modulus did depend, not only on the gluten added, but also on the flour to which it was added. In order to select the proper gluten additive, for example in baking, it is not enough to establish the vitality of the gluten; its interaction with the flour has also to be taken into account.
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 callMore From: Acta Agriculturae Scandinavica, Section B - Soil & Plant Science
Disclaimer: 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.
