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Rheological Properties of Cereal Proteins

  • Ann-Charlotte Eliasson

Abstract

The protein content of intact cereals ranges from about 5% in millet to over 15% in oat (Wieser et al., 1980). The protein content of wheat flour can vary from 7% to 17% (Redman, 1971). Besides contributing to the nutritional value of the cereal, proteins also give functional properties to foods. Among the cereal proteins, effects on functional properties are most evident in the case of wheat proteins, due to the unique viscoelasticity of gluten. Similar properties are shown to only a very small extent by proteins in rye and barley, and not at all by proteins in the other cereals. It is not surprising, therefore, that so much work has been done to find out what makes the wheat proteins unique.

Keywords

Rheological Property Durum Wheat Intrinsic Viscosity Wheat Variety Gluten Protein 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Van Nostrand Reinhold 1990

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  • Ann-Charlotte Eliasson

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