Abstract
In order to assess the effectiveness of different drying methods on physicochemical and reconstitution properties of wheat gluten, four wheat cultivars were selected and milled. Gluten was extracted and its wet and dry gluten content and water holding capacity were estimated. The washed starch and other flour constituents were dried. Isolated gluten was dried using three treatments viz. oven drying, vacuum drying and freeze drying. Dried gluten of four wheat cultivars were characterized for its water and oil absorption properties and thermal properties. The dried gluten and washed and dried flour constituents were then reconstituted and this flour was checked for flour quality (SDS volume, texture analysis and falling number). Only reconstituted flour using freeze dried gluten showed no significant difference to control flour in SDS volume and dough strength. In Falling number all reconstituted flour samples showed significant difference to control flour.
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Abbreviations
- (F):
-
Freeze dried gluten
- (O):
-
Oven dried gluten
- (V):
-
Vacuum dried gluten
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Authors acknowledge the financial support provided by Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India.
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Kaushik, R., Kumar, N., Sihag, M.K. et al. Isolation, characterization of wheat gluten and its regeneration properties. J Food Sci Technol 52, 5930–5937 (2015). https://doi.org/10.1007/s13197-014-1690-2
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DOI: https://doi.org/10.1007/s13197-014-1690-2