European Food Research and Technology

, Volume 217, Issue 3, pp 235–243

Model studies for wheat sourdough systems using gluten, lactate buffer and sodium chloride

  • Tilman J. Schober
  • Peter Dockery
  • Elke K. Arendt
Original Paper

DOI: 10.1007/s00217-003-0747-7

Cite this article as:
Schober, T.J., Dockery, P. & Arendt, E.K. Eur Food Res Technol (2003) 217: 235. doi:10.1007/s00217-003-0747-7


Model studies were conducted in order to study the influence of acid and NaCl, as occurring in wheat sourdough bread, on fundamental rheological properties of wheat gluten. Gluten was divided into pieces and subjected to a swelling period in lactate buffer of pH 3.9, with or without added NaCl (3 g/100 ml). The respective controls were unbuffered NaCl solution and pure water. The microstructure of the gluten pieces was studied by laser-scanning confocal microscopy and the recombined pieces were examined using fundamental rheology. The combination of buffer (pH 3.9) and NaCl in comparison to unbuffered NaCl solution caused a denser, but partially dissolved fibrillar microstructure. Further to this, swelling of the gluten was reduced (62.0% versus 65.9% moisture) and an increase in firmness and elasticity was observed: in comparison with unbuffered NaCl solution, the absolute value of the complex dynamic modulus (|G*|) was higher, while the phase angle was lower in dynamic oscillatory measurements at 30 °C and dynamic temperature sweeps (30–95 °C), while in creep tests at 30 °C and 95 °C strain values were lower and relative recovery higher. In contrast, pH 3.9 buffer without added NaCl caused softer rheological behaviour than water and a film-like microstructure.


GlutenLactic acidSodium chlorideFundamental rheologyLaser-scanning confocal microscopy

Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  • Tilman J. Schober
    • 1
    • 3
  • Peter Dockery
    • 2
  • Elke K. Arendt
    • 1
  1. 1.Department of Food and Nutritional Sciences—Food TechnologyUniversity College Cork, National University of IrelandCorkIreland
  2. 2.Department of AnatomyUniversity College Cork, National University of IrelandCorkIreland
  3. 3.National Food Biotechnology CentreUniversity College Cork, National University of IrelandCorkIreland