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| Titel: |
Interfacial and Rheological Behaviour of some Commercial Gluten Samples |
| Auteur: |
Eliasson, A. -C. Silverio, J. |
| Verschenen in: |
Acta agriculturae Scandinavica. Section B, Soil and plant science |
| Paginering: | Jaargang 42 (1992) nr. 1 pagina's 1-5 |
| Jaar: |
1992-03-01 |
| Inhoud: |
The surface balance technique was used to characterize the surface activity of 16 commercial gluten samples. The spreading rate as well as the surface pressure after 75 min (at the air/water interface) differed between samples. The surface pressure after 75 min was found to decrease for gluten samples that were heat-treated prior to measurements with the surface balance. Fundamental rheological measurements (stress relaxation) on wheat flour doughs with added gluten showed that the effect on the relaxation modulus did depend, not only on the gluten added, but also on the flour to which it was added. In order to select the proper gluten additive, for example in baking, it is not enough to establish the vitality of the gluten; its interaction with the flour has also to be taken into account. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 5 van 10 gevonden artikelen
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