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Effect of mixing time on gluten recovered by ultracentrifugation studied by microscopy and rheological measurements

Kuktaite, R; Larsson, Helena LU ; Marttila, S and Johansson, E (2005) In Cereal Chemistry 82(4). p.375-384
Abstract
The effect of mixing time on gluten formation was studied for four commercial flour mixtures. The gluten phase was separated from dough using a nondestructive ultracentrifugation method. Small I deformation dynamic theological measurements and light and scanning electron microscopy were used. The recovered gluten was relatively pure with a small amount of starch granules embedded. The protein matrix observed by microscopy became smoother with prolonged mixing. No effect of overmixing was observed on the storage modulus (G') of gluten for any of the flours. The amount of water in gluten increased from optimum to over mixing for most of the flours. Increased water content during prolonged mixing was not related to an effect on G'. The... (More)
The effect of mixing time on gluten formation was studied for four commercial flour mixtures. The gluten phase was separated from dough using a nondestructive ultracentrifugation method. Small I deformation dynamic theological measurements and light and scanning electron microscopy were used. The recovered gluten was relatively pure with a small amount of starch granules embedded. The protein matrix observed by microscopy became smoother with prolonged mixing. No effect of overmixing was observed on the storage modulus (G') of gluten for any of the flours. The amount of water in gluten increased from optimum to over mixing for most of the flours. Increased water content during prolonged mixing was not related to an effect on G'. The Standard flour resulted in the highest water content of gluten, which increased considerably with mixing time. The Strong flour had the lowest G' of dough, a high G' of gluten, and no increase in gluten water content from optimum to overmixing. The Durum flour did not show gluten development and breakdown similar to the other flours. The differences in gluten protein network formation during dough mixing are genetically determined and depend on the flour type. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Cereal Chemistry
volume
82
issue
4
pages
375 - 384
publisher
American Association of Cereal Chemists
external identifiers
  • wos:000230528400006
  • scopus:22144453894
ISSN
0009-0352
DOI
10.1094/CC-82-0375
language
English
LU publication?
yes
id
a3b29d78-4e61-4e32-8361-8cad3640cd9e (old id 152853)
date added to LUP
2007-07-18 15:29:05
date last changed
2017-10-22 04:30:34
@article{a3b29d78-4e61-4e32-8361-8cad3640cd9e,
  abstract     = {The effect of mixing time on gluten formation was studied for four commercial flour mixtures. The gluten phase was separated from dough using a nondestructive ultracentrifugation method. Small I deformation dynamic theological measurements and light and scanning electron microscopy were used. The recovered gluten was relatively pure with a small amount of starch granules embedded. The protein matrix observed by microscopy became smoother with prolonged mixing. No effect of overmixing was observed on the storage modulus (G') of gluten for any of the flours. The amount of water in gluten increased from optimum to over mixing for most of the flours. Increased water content during prolonged mixing was not related to an effect on G'. The Standard flour resulted in the highest water content of gluten, which increased considerably with mixing time. The Strong flour had the lowest G' of dough, a high G' of gluten, and no increase in gluten water content from optimum to overmixing. The Durum flour did not show gluten development and breakdown similar to the other flours. The differences in gluten protein network formation during dough mixing are genetically determined and depend on the flour type.},
  author       = {Kuktaite, R and Larsson, Helena and Marttila, S and Johansson, E},
  issn         = {0009-0352},
  language     = {eng},
  number       = {4},
  pages        = {375--384},
  publisher    = {American Association of Cereal Chemists},
  series       = {Cereal Chemistry},
  title        = {Effect of mixing time on gluten recovered by ultracentrifugation studied by microscopy and rheological measurements},
  url          = {http://dx.doi.org/10.1094/CC-82-0375},
  volume       = {82},
  year         = {2005},
}