Effect of storage time and temperature on rheological and microstructural properties of gluten

被引：14

作者：

Nicolas, Y ^{[1
]}

Smit, RJM ^{[1
]}

van Aalst, H ^{[1
]}

Esselink, FJ ^{[1
]}

Weegels, PL ^{[1
]}

Agterof, WGM ^{[1
]}

机构：

[1] Unilever Res, NL-3133 AT Vlaardingen, Netherlands

来源：

CEREAL CHEMISTRY | 2003年 / 80卷 / 04期

关键词：

FROZEN WHEAT DOUGHS; FREEZE-THAW CYCLES; BREAD DOUGH; STRESS-RELAXATION; FLOUR DOUGH; BAKING; PERFORMANCE; RETENTION; STABILITY; PROTEINS;

D O I：

10.1094/CCHEM.2003.80.4.371

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

To investigate the effects of frozen storage on the rheological and microstructural properties of gluten, two model systems were investigated: System A, gluten and water; System B, gluten, water, and NaCl. The storage time was varied from 1 to 16 weeks and the storage temperature was varied from -5 to -30degreesC. After thawing, uniaxial and biaxial deformations, and stress relaxation measurements were performed on gluten. In System A, the major effects were noticed when the gluten was stored at -5degreesC. Frozen storage induced a decrease in stress and in strain at breaking, but an increase in modulus (stress/strain) under uniaxial deformation. In System B, only stress relaxation measurements showed differences between the fresh gluten and the gluten stored at -18degreesC. These results suggest that at -5degreesC, gluten strands form more entanglements. Microscopic analyses of frozen gluten showed that, during the freezing step, ice crystals compressed the gluten. A significant phase separation was observed between gluten and ice but no difference was observed between the storage time and storage temperature. However, after thawing, gluten microstructure exhibited a structure similar to the fresh gluten, and the structure looks like a sponge (a fine gluten structure with tiny water pockets).

引用

页码：371 / 377

页数：7