Thermal and dynamic rheological properties of wheat flour fractions

K. Addo, Y. L. Xiong, S. P. Blanchard

Research output: Contribution to journalArticlepeer-review

56 Scopus citations

Abstract

A commercial high gluten flour (HGF) was fractionated into prime starch (PS), tailing starch (TS), and gluten (G). Fractions were examined alone or in various combinations. Dynamic rheological properties of samples were measured in an oscillatory rheometer (strain 0.02; frequency 0.1 Hz) during heating at 1°C/min. Thermal characteristics of samples were determined by differential scanning calorimetry (DSC) at a heating rate of 10°C/min. The loss (G″) and storage (G′) moduli of PS and mixed G/PS, G/ TS, and G/PS/TS increased after 60°C, reaching peak values (e.g. 81,301,313, and 3000 Pa in G′, respectively) around 75°C after which the moduli decreased. HGF showed a steady increase in G′ from 32 to 2490 Pa as temperature increased from 65 to 90°C, indicating continuous formation of elastic networks. Cooling increased G′ for G/PS/TS, decreased G′ for HGF, and produced no rheological transitions for all samples. TS and G alone did not exhibit appreciable viscoelastic responses to the heating and cooling temperatures. DSC measurements revealed a major endothermic transition in HGF. This transition, with a peak around 60°C, was due to starch gelatinization. The presence of G or TS resulted in reduced melting enthalpies of starch in the PS fraction. Gluten or TS fractions alone or in combination did not exhibit any endothermic transitions.

Original languageEnglish
Pages (from-to)329-335
Number of pages7
JournalFood Research International
Volume34
Issue number4
DOIs
StatePublished - 2001

Keywords

  • Rheology
  • Wheat flour

ASJC Scopus subject areas

  • Food Science

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