The influence of water soluble pentosan on viscoelasticity of gluten

摘要: Abstract Gluten plays a key role in determining the unique baking quality of wheat by conferring water absorption capacity, cohesivity, viscosity and elasticity dough. In spite being relatively minor constituents, water-soluble pentosans (WSP) have capacity to significantly affect properties dough final baked product. An understanding their rheological relation interaction would be therefore highly desirable order understand physical chemical mechanisms responsible for variations bread making quality. WSP were extracted from defatted whole flour. Rheological behavior hydrated gluten–WSP samples was studied using creep-recovery test dynamic measurements. For gluten samples, moduli increased with increase NaCl concentration. The had significant impact on this behavior, hence strengthening network at any ionic strength, as shown storage (G′) loss (G″) moduli. most strengthened when level 50%, which determined creep tests oscillating measurement. mixture also less sensitive thermal treatment than glutens alone, lower magnitude variation G′ G″ temperature.