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Document Type

Research

Abstract

Solutions of four common sugars, sucrose, maltose, glucose, and fructose were individually mixed with rehydrated vital gluten. The mixtures were then subjected to a standard baking test and to rheological examination. In both instances the addition of sugar significantly altered stress-strain relationships. The viscosity and extensibility of all the mixtures containing sugar were greater than that of the pure gluten. This suggests that the sugars had peptized the gluten and inhibited its thermal coagulation during baking. Significant differences between the action of individual sugars could not be ascertained, however. A Maxwell model for visoelastic behavior was found to fit the rheological data quite well within experimental limits. Meaningful comparisons between experimentally measured coefficients for viscosity and shear moduli and literature values were difficult because of differences in purity and sources of the gluten. However, the measured elastic moduli were an order of magnitude greater than those reported earlier for gluten in wheat flour doughs. This was attributed to a higher purity of the test gluten and to a better testing technique than had been used heretofore.

Publication Date

March 1976

Journal Title

Proceedings of the Iowa Academy of Science

Volume

83

Issue

1

First Page

28

Last Page

34

Copyright

© Copyright 1976 by the Iowa Academy of Science, Inc.

Language

EN

File Format

application/pdf

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