What is rheological properties of gluten?

What is rheological properties of gluten?

It is essential to form a strong protein network required for the desired viscoelasticity. Glutenin and prolamin are the major fractions of the gluten. While prolamin provides viscosity and extensibility in a dough system, glutenin is responsible for elastic and cohesive properties of dough (Gujral and Rosell, 2004).

Which of the following is the rheological properties of wheat dough?

Rheological characteristics such as elasticity, viscosity and extensibility are important for the milling and bakery indus- tries in prediction of the processing parameters of dough and quality of end products.

What are the rheological properties of dough?

Dough is a viscoelastic material which behaves as both a liquid and a solid. It exhibits a viscous (fluid-like) and an elastic (solid-like) behavior when a force is applied to it. Gluten-forming proteins and polysaccharides, once hydrated and thoroughly mixed, are responsible for this viscoelastic nature.

What is meant by rheological properties?

Rheology is the branch of physics that studies how materials deform or flow in response to applied forces or stresses. The properties of materials that govern the specific way in which these deformation or flow behaviors occur are called rheological properties.

What are the analytical methods that are used to determine the rheological properties of wheat flour?

To determine the rheological properties of the wheat flour dough, farinograph, extensograph, mixolab and glutograph devices were used. According to the results of the Farinograph analysis, the average development time of wheat White and red genotypes were 1.95 minutes and 8.96 minutes, respectively.

What instrument determines rheological properties of suspension?

A rheometer is a laboratory device used to measure the way in which a liquid, suspension or slurry flows in response to applied forces. It is used for those fluids which cannot be defined by a single value of viscosity and therefore require more parameters to be set and measured than is the case for a viscometer.

Why are rheological properties important?

Study of rheological properties is important in food science due to its utility in food processing operations and sensory characteristics. It gives information about the microstructure of a food. Rheology properties are manifestation of the rate and nature of the deformation that occurs when a material is stressed.

How is gluten stretch related to gluten network?

The more the dough is mixed, the more gluten is developed. This causes the dough to become elastic and stretchy, as can be seen in bread dough. The gluten is formed during kneading of the bread dough. Kneading causes the gluten strands to get stronger and longer.

How do you determine rheological properties?

To measure the rheological properties of a material, rheometers are used. They measure the torque and the deflection angle of the measuring bob. This means that in a viscosity measurement the rheometer presets a certain current that correlates to a defined torque.

What factors affect suspension?

Factors affecting rheology of a suspension

1. Dispersed phase content. The content of the dispersed phase φ is the most important physical parameter that affects the viscosity of dispersions.
2. Particle shape.
3. Particle size and size distribution.
4. Temperature.