Title: Heat-induced changes in sodium dodecyl sulphate-sedimentation volume and functionality of vital wheat gluten
Authors: Veraverbeke, WS ×
Roels, SP
Delcour, Jan #
Issue Date: Sep-1997
Series Title: Journal of Cereal Science vol:26 issue:2 pages:177-181
Abstract: 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.
ISSN: 0733-5210
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

Files in This Item:
File Description Status SizeFormat
Veraverbeke 1997 J Cereal Sci 26 177-181.pdf Published 245KbAdobe PDFView/Open Request a copy

These files are only available to some KU Leuven Association staff members


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science