Journal of Cereal Science vol:26 issue:2 pages:177-181
Sodium dodecyl sulphate-sedimentation volumes (SDS-SV) were determined as a function of heating time and temperature for two vital wheat gluten samples. The SDS-SV initially increased as a function of heating time when dry gluten was heated at 80 degrees C. However, after reaching a maximum value, further heat treatment resulted in decreased SDS-SV. The heat-induced changes in the gluten occurred more rapidly with increasing heating temperature. Farinograph and Mixograph rheological properties and breadmaking performance of mixtures of a standard flour (96.0%) and heat-treated (80 degrees C) gluten (4.0%) were evaluated as a function of heating times leading to higher SDS-SV values. Although Farinograms, Mixograms and SDS-SV measurements suggested important changes when dry gluten was heated at 80 degrees C; none of these changes affected breadmaking quality in a straight-dough breadmaking test. (C) 1997 Academic Press Limited.