Abstract
The effects of diacetyl tartaric acid ester of monoglycerides (DATEM), ascorbic acid (AA), urea, and dithiothreitol (DTT) on viscoelastic properties of commercial hard red winter wheat gluten were investigated. A constant shear stress of 40 Pa was applied to gluten during creep-recovery test. Experimental creep-recovery compliance responses were fitted into a Burgers model with four elements accounting for characteristics of pure elastic (spring), viscoelastic (spring-dashpots elements), and viscous flow (dashpot). DATEM decreased the elasticity and viscoelasticity, but increased viscosity of gluten. The addition of AA, urea, and DTT, resulted in opposite rheological properties when compared with DATEM. Relationship among physical properties was also studied with principal component analysis (PCA) including gluten viscoelasticity, dough mixing and baking properties. Regressed coefficients from Burgers model accounted for higher percent of explained variance and were independent from flour content, baking and dough mixing properties.
Highlights
Gluten is a protein macropolymer in wheat flour that formed in hydrated flour during dough mixing
Relationship among physical properties was studied with principal component analysis (PCA) including gluten viscoelasticity, dough mixing and baking properties
We report the structural changes of gluten polymers in the presence of diacetyl tartaric acid ester of monoglycerides (DATEM), ascorbic acid (AA), urea and DTT, and their relationships to indicators of quality widely used in the baking industry
Summary
Gluten is a protein macropolymer in wheat flour that formed in hydrated flour during dough mixing. Gluten plays a major role in viscoelastic properties of breadmaking which is highly correlated to the quality of end products. Glutenins and gliadins are the polymeric and monomeric protein components of gluten, respectively. The high molecular weight glutenin subunits (HMW-GS) are responsible for elasticity of gluten; while low molecular weight glutenin subunits (LMW-GS) are for gluten viscoelasticity [1]. Gliadins act as plasticizers by increasing viscous flow to the embedded glutenin polymers. It has been shown that these gluten fractions help holding carbon dioxide and ethanol gases from yeast during fermentation and provide limited surface activity in dough during proving [2]. The food industry uses surface active agents and oxidizers in bread formulation to improve interaction between gluten and end product quality.
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