TY - JOUR
T1 - Effect of storage time and temperature on the rheological and microstructural properties of gluten
AU - Nicolas, Y.
AU - Smit, R.J.M.
AU - van Aalst, H.
AU - Esselink, F.J.
AU - Weegels, P.L.
AU - Agterof, W.G.M.
PY - 2003
Y1 - 2003
N2 - 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 -30°C. 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 -5°C. 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 -18°C. These results suggest that at -5°C, 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).
AB - 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 -30°C. 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 -5°C. 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 -18°C. These results suggest that at -5°C, 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).
M3 - Article
SN - 0009-0352
VL - 80
SP - 371
EP - 377
JO - Cereal chemistry
JF - Cereal chemistry
IS - 4
ER -