Skip to main content
SpringerLink
Log in

Rheological behaviors of doughs reconstituted from wheat gluten and starch

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Hydrated starch-gluten reconstituted doughs were prepared and dynamic rheological tests of the reconstituted doughs were performed using dynamic strain and dynamic frequency sweep modes. Influence of starch/gluten ratio on rheological behaviors of the reconstituted doughs was investigated. The results showed that the reconstituted doughs exhibited nonlinear rheological behavior with increasing strain. The mechanical spectra revealed predominantly elastic characteristics in frequency range from 10−1 rad s−1 to 102 rad s−1. Cole-Cole functions were applied to fit the mechanical spectra to reveal the influence of starch/gluten ratio on Plateau modulus and longest relaxation time of the dough network. The time-temperature superposition principle was applicable to a narrow temperature range of 25°C ~40°C while it failed at 50°C due to swelling and gelatinization of the starch.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • American Association of Cereal Chemists. (2000). Approved methods of the AACC, 10th edn. Method 54-40A. The Association, St. Paul, MN, USA.

  • Chen Z, Schols HA, Voragen AGJ (2003) The use of potato and sweet potato starches affects white salted noodle quality. J Food Sci 68:2630–2637

    Article  CAS  Google Scholar 

  • Dobraszczyk BJ (2004) The physics of baking: rheological and polymer molecular structure-function relationships in breadmaking. J Non-Newtonian Fluid Mech 124:61–69

    Article  CAS  Google Scholar 

  • Dogan IS (2002) Dynamic rheological properties of dough as affected by amylases from various sources. Nahrung-Food 46:399–403

    Article  CAS  Google Scholar 

  • Domenek S, Morel MH, Redl A, Guilbert S (2003) Rheological investigation of swollen gluten polymer networks: effects of process parameters on cross-link density. Macromol Symp 200:137–145

    Article  CAS  Google Scholar 

  • Ferry JD (1980) Viscoelastic properties of polymers. Wiley, New York

    Google Scholar 

  • Hargreaves J, Popineau Y, Cornec M, Lefebvre J (1996) Relations between aggregative, viscoelastic and molecular properties in gluten from genetic variants of bread wheat international. Journal of Biological Macromolecules 18:69–75

    Article  CAS  Google Scholar 

  • Hayta M, Schofield JD (2005) Dynamic rheological behavior of wheat glutens during heating. J Sci Food Agric 85:1992–1998

    Article  CAS  Google Scholar 

  • Huang YC, Lai HM (2010) Noodle quality affected by different cereal starches. J Food Eng 97:135–141

    Article  CAS  Google Scholar 

  • Khatkar BS, Schofield JD (2002) Dynamic rheology of wheat flour dough. I. Non-linear viscoelastic behaviour. Journal of the Science of Food and Agriculture 82:827–829

    Article  CAS  Google Scholar 

  • Miller KA, Hoseney RC (1999) Dynamic rheological properties of wheat starch-gluten doughs. Cereal Chem 76:105–109

    Article  CAS  Google Scholar 

  • Petrofsky KE, Hoseney RC (1995) Rheological properties of dough made with starch and gluten from several cereal sources. Cereal Chem 72:53–58

    CAS  Google Scholar 

  • Popineau Y, Cornec M, Lefebvre J, Marchylo B (1994) Influence of high Mr glutenin subunits on glutenin polymers and rheological properties of glutens and gluten subfractions of near-isogenic lines of wheat sicco. J Cereal Sci 19:231–241

    Article  CAS  Google Scholar 

  • Pruska-Kedzior A, Kedzior Z, Klockiewicz-Kaminska E (2008) Comparison of viscoelastic properties of gluten from spelt and common wheat. Eur Food Res Technol 227:199–207

    Article  CAS  Google Scholar 

  • Redl A, Morel MH, Bonicel J, Vergnes B, Guilbert S (1999) Extrusion of wheat gluten plasticized with glycerol: influence of process conditions on flow behavior, rheological properties, and molecular size distribution. Cereal Chem 76:361–370

    Article  CAS  Google Scholar 

  • Redl A, Guilbert S, Morel MH (2003) Heat and shear mediated polymerisation of plasticized wheat gluten protein upon mixing. J Cereal Sci 38:105–114

    Article  CAS  Google Scholar 

  • Smith JR, Smith TL, Tschoegl NW (1970) Rheological properties of wheat flour doughs III. Dynamic shear modulus and its dependence on amplitude, frequency, and dough composition. Rheologica Acta 9:239–252

    Article  Google Scholar 

  • Song Y, Zheng Q (2007) Dynamic rheological properties of wheat flour dough and proteins. Trends Food Sci Technol 18:132–138

    Article  CAS  Google Scholar 

  • Song Y, Zheng Q, Wang Z (2007) Equibiaxial extensional flow of wheat gluten plasticized with glycerol. Food Hydrocolloids 21:1290–1295

    Article  CAS  Google Scholar 

  • Uthayakumaran S, Newberry M, Phan-Thien N, Tanner R (2002) Small and large strain rheology of wheat gluten. Rheologica Acta 41:162–172

    Article  CAS  Google Scholar 

  • Watanabe A, Larsson H, Eliasson AC (2002) Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs. Cereal Chem 79:203–209

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by the National Natural Science Foundation of China (50773068) and Natural Science Foundation of Zhejiang Province (Y407011).

Author information

Authors and Affiliations

  1. Department of Polymer Science and Engineering, Key Laboratory of Macromolecular Synthesis and Functionalization of Ministry of Education, Zhejiang University, Hangzhou, 310027, China

    Yanyan Yang, Yihu Song & Qiang Zheng

Authors
  1. Yanyan Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yihu Song
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Qiang Zheng
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yihu Song.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Yang, Y., Song, Y. & Zheng, Q. Rheological behaviors of doughs reconstituted from wheat gluten and starch. J Food Sci Technol 48, 489–493 (2011). https://doi.org/10.1007/s13197-011-0255-x

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-011-0255-x

Keywords

Search

Navigation