Rheological properties of vital wheat gluten suspensions

J. Xu, J. A. Bietz, F. C. Felker, C. J. Carriere, D. Wirtz

Research output: Contribution to journalArticle

Abstract

Flour and doughs represent rheologically complex materials whose properties are dependent on many factors including processing conditions. To avoid some of the problems associated with the rheological characterization of dough, we have initiated a study focused on the rheological properties of one of the major components of dough, vital wheat gluten. Suspensions of vital wheat gluten were prepared with concentrations of 225-325 mg/mL. The moduli of the gluten suspensions was 0.2 Pa at 225 mg/mL to 37 Pa at 325 mg/mL. At <250 mg/mL, the gluten suspensions exhibited fluidlike behavior. The crossover frequency, (G′[ω] = G″[ω]) shifted slightly from 0.5 rad/sec at 225 mg/mL to 0.9 rad/sec at 250 mg/mL. At >300 mg/mL, the gluten suspensions exhibited solidlike behavior. The crossover frequencies were independent of concentration and equal to 100 rad/sec. At <250 mg/mL, the high-frequency behavior of moduli were proportional to ω3/4, as expected for a semiflexible coil. At >300 mg/mL, the high-frequency behavior of moduli were proportional to ω1/2 indicating a flexible coil. These results suggest vital wheat gluten suspensions undergo a structural change between 250 and 300 mg/mL.

Original languageEnglish (US)
Pages (from-to)181-185
Number of pages5
JournalCereal Chemistry
Volume78
Issue number2
DOIs
StatePublished - Jan 1 2001

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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