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Effect of drying conditions on functional and molecular properties of gluten based edible films



Effect of drying conditions on functional and molecular properties of gluten based edible films



Tecnica Molitoria 57(9): 957-961



Functional and molecular properties of wheat gluten films dried at 25 degrees C (reference) and 70 degrees and 85 degrees C for 30 min and 4 hours were investigated. Tensile strength increased and elongation decreased as drying temperature (Y) and time (t) enhanced. Film dried at 70 degrees C showed a slightly higher water vapour permeability (WVP) than the control, while WVP decreased when drying T increased from 70 to 85 degrees C.

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