Definition of network types - Prediction of dough mechanical behaviour under shear by gluten microstructure.

ABSTRACT: This study defines network types of wheat gluten to describe spatial arrangements of gluten networks in relation to dough mechanical behaviour. To achieve a high variety in gluten arrangements, ten specific and unspecific gluten-modifying agents in increasing concentrations were added to wheat dough. Gluten microstructure was visualized by confocal laser scanning microscopy and quantified by protein network analysis. Dough rheological behaviour was determined by both oscillatory and creep-recovery tests. Based on correlation matrices and principal component analysis, six different network types were identified and associated to their rheological characteristics: a cleaved (low viscous), rigid (highly viscous), spread (viscoelastic), strengthened (viscoelastic), particulate and dense (highl

SUBMITTER: Lucas I 

PROVIDER: S-EPMC6423116 | biostudies-literature | 2019 Mar

REPOSITORIES: biostudies-literature