Dynamic rheological behavior of wheat glutens during heating

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dc.authorwosidHAYTA, MEHMET/B-8244-2016
dc.contributor.authorHayta, M
dc.contributor.authorSchofield, JD
dc.date.accessioned2024-08-04T20:14:57Z
dc.date.available2024-08-04T20:14:57Z
dc.date.issued2005
dc.departmentİnönü Üniversitesien_US
dc.description.abstractCreep and dynamic rheological tests indicated that addition of redox additives directly into gluten or into flour before gluten extraction resulted in differences in rheological parameters. Heating from 30 to 50 degrees C caused a decrease in elastic modulus whereas heating above 50 degrees C strengthened the structure as evidenced by an increase in elastic modulus. Higher elastic modulus and lower creep compliance values suggested that Hereward gluten was more highly cross-linked than Riband gluten. Glutenin seemed to be affected more than gliadin during temperature sweep experiments. Both oxidising and reducing reagents showed similar weakening effects on gluten irrespective of addition into flour or gluten. Treatment with oxidising reagents, particularly bromate, slightly delayed the temperature for the increase in elastic modulus as assessed by temperature sweep experiments. The identical effect of reducing and oxidising reagents may be attributable to the differences in mode of action and intrinsic material properties. (c) 2005 Society of Chemical Industry.en_US
dc.identifier.doi10.1002/jsfa.2212
dc.identifier.endpage1998en_US
dc.identifier.issn0022-5142
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-24344510793en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage1992en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.2212
dc.identifier.urihttps://hdl.handle.net/11616/94080
dc.identifier.volume85en_US
dc.identifier.wosWOS:000231633800005en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherJohn Wiley & Sons Ltden_US
dc.relation.ispartofJournal of The Science of Food and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectwheat glutenen_US
dc.subjectrheologyen_US
dc.subjectheaten_US
dc.subjectoxidising reagentsen_US
dc.subjectreducing reagentsen_US
dc.titleDynamic rheological behavior of wheat glutens during heatingen_US
dc.typeArticleen_US

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