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Mixograph responses of gluten and gluten-fortified flour for gluten produced by cold-ethanol or water displacement of starch from wheat flour



Mixograph responses of gluten and gluten-fortified flour for gluten produced by cold-ethanol or water displacement of starch from wheat flour



Cereal Chemistry 79(5): 737-740, September-October



The total protein of gluten obtained by the cold-ethanol displacement of starch from developed wheat flour dough matches that made by water displacement, but functional properties revealed by mixing are altered. This report characterizes mixing properties in a 10-g mixograph for cold-ethanol-processed wheat gluten concentrates (CE-gluten) and those for the water-process concentrates (W-gluten). Gluten concentrates were produced at a laboratory scale using batter-like technology: development with water as a batter, dispersion with the displacement fluid, and screening. The displacing fluid was water for W-gluten and cold ethanol (gtoreq70% vol, -12degreeC) for CE-gluten. Both gluten types were freeze-dried at -10degreeC and then milled. Mixograms were obtained for 1) straight gluten concentrates hydrated to absorptions of 123-234%, or 2) gluten blended with a low protein (9.2% protein) soft wheat flour to obtain up to 16.2% total protein. The mixograms for gluten or gluten-fortified flour were qualitatively and quantitatively distinguishable. We found differences in the mixogram parameters that would lead to the conclusion of greater stability and strength for CE-gluten than for W-Gluten. Differences between the mixograms for these gluten types could be markedly exaggerated by increasing the amount of water to the 167-234% range. Mixograms for evaluation of gluten have not been previously reported in this hydration range. Mixograms for fortification suggest that less CE-gluten than W-gluten would be required for the same effect.

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Accession: 010992645

Download citation: RISBibTeXText

DOI: 10.1094/cchem.2002.79.5.737


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