Author(s)

Pavalee Chompoorat, Amogh Ambardekar, Steven Mulvaney, Patricia Rayas-Duarte

1Robert M Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, USA 2Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, USA.
Department of Food Science, Cornell University, Ithaca, USA.
Robert M Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, USA.

The effects of diacetyl tartaric acid ester of monoglycerides (DATEM), ascorbic acid (AA), urea, and dithiothreitol (DTT) on viscoelastic properties of commercial hard red winter wheat gluten were investigated. A constant shear stress of 40 Pa was applied to gluten during creep-recovery test. Experimental creep-recovery compliance responses were fitted into a Burgers model with four elements accounting for characteristics of pure elastic (spring), viscoelastic (spring-dashpots elements), and viscous flow (dashpot). DATEM decreased the elasticity and viscoelasticity, but increased viscosity of gluten. The addition of AA, urea, and DTT, resulted in opposite rheological properties when compared with DATEM. Relationship among physical properties was also studied with principal component analysis (PCA) including gluten viscoelasticity, dough mixing and baking properties. Regressed coefficients from Burgers model accounted for higher percent of explained variance and were independent from flour content, baking and dough mixing properties.

Burgers Model; Creep-Recovery Test; Gluten; Gluten and Dough Rheology; Principal Component Analysis (PCA)

P. Chompoorat, A. Ambardekar, S. Mulvaney and P. Rayas-Duarte, "Rheological Characteristics of Gluten after Modified by DATEM, Ascorbic Acid, Urea and DTT Using Creep-Recovery Test," Journal of Modern Physics, Vol. 4 No. 10B, 2013, pp. 1-8. doi: 10.4236/jmp.2013.410A2001.