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Influence of gluten on the viscoelastic properties of starch pastes and gels

1998; Wiley; Volume: 78; Issue: 1 Linguagem: Inglês

10.1002/(sici)1097-0010(199809)78

1097-0010

Yann Champenois, M.A. Rao, Larry P. Walker,

Polysaccharides Composition and Applications

Journal of the Science of Food and AgricultureVolume 78, Issue 1 p. 119-126 Paper Influence of gluten on the viscoelastic properties of starch pastes and gels Yann Champenois, Yann Champenois DANONE, Centre Jean Thèves, 6 rue Edouard Vaillant, 91 207 Athis Mons Cedex, FranceSearch for more papers by this authorM A Rao, Corresponding Author M A Rao Department of Food Science and Technology, Cornell University, Geneva, NY 14456-0462, USADepartment of Food Science and Technology, Cornell University, Geneva, NY 14456-0462, USASearch for more papers by this authorLarry P Walker, Larry P Walker Department of Agricultural & Biological Engineering, Cornell University, Ithaca, NY 14853-5701, USASearch for more papers by this author Yann Champenois, Yann Champenois DANONE, Centre Jean Thèves, 6 rue Edouard Vaillant, 91 207 Athis Mons Cedex, FranceSearch for more papers by this authorM A Rao, Corresponding Author M A Rao Department of Food Science and Technology, Cornell University, Geneva, NY 14456-0462, USADepartment of Food Science and Technology, Cornell University, Geneva, NY 14456-0462, USASearch for more papers by this authorLarry P Walker, Larry P Walker Department of Agricultural & Biological Engineering, Cornell University, Ithaca, NY 14853-5701, USASearch for more papers by this author First published: 26 March 1999 https://doi.org/10.1002/(SICI)1097-0010(199809)78:1 3.0.CO;2-ICitations: 39AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Viscoelastic properties of dispersions (60–300 g kg−1) of gluten (G) and wheat starch (S) blends (0 < G/S < 0·20) and wheat flour have been studied during heating and cooling. In both cases, the moduli followed power law relationships with concentration. The temperature at which the transient network development began, caused by granule–granule interactions, decreased as the concentration increased and increased with an increase in the proportion of gluten. Moreover, gluten weakened the strength of both starch pastes and gels, as shown by the lower values of the moduli. The viscoelastic behaviour of flour samples reflected the role played by internal lipids. A structural model is proposed in order to explain the influence of gluten on the rheological behaviour of starch pastes and gels. © 1998 Society of Chemical Industry. Citing Literature Volume78, Issue1September 1998Pages 119-126 RelatedInformation