Interaction of hydroxypropylmethylcellulose with gluten proteins: Small deformation properties during thermal treatment

摘要: Abstract The possible interaction between hydroxypropylmethylcellulose (HPMC) and gluten proteins has been investigated in order to understand the effect of HPMC bakery products. Dynamic oscillatory studies at small deformations indicated that presence varying concentrations induces a softening (decrease G ′ ″) dough. During heating HMPC–gluten mixtures, gelation only became evident when minimum amount was present (HPMC/gluten ratio 0.075), conferring some strength dough 85 °C. did not modify viscoelastic behaviour during cooling, however, 25 °C, increased ″ were observed with HPMC. Gluten their solubility sodium dodecyl sulphate HPMC, which besides results, suggests could interfere protein association its further aggregation heating, likely occupying space network. Therefore, separate from interactions starch on products be partially due functional replacement This is intensified after gelation, also modifies self-association baking.