title: Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.
abstract: In the present study, micro-structural, thermal and rheological changes in the gluten network upon addition of gliadins at 5% and 10% levels were investigated using scanning electron microscopy (SEM), thermo gravimetric analysis (TGA), differential scanning calorimetry (DSC) and dynamic rheometry. The addition of gliadins decreased the peak dough height inferring decrease in dough strength. The dough stability also decreased from 3.20 to 1.40 min upon addition of 10% gliadin to the base flour. The TGA profile and the glass transition behavior of the control gluten and gluten obtained from dough with gliadin added at 5% and 10% levels showed decrease in thermal stability. The SEM micrograph of the control gluten showed foam like protein matrix. As the gliadin percentage in the gluten was increased, the compactness of the gluten structure reduced considerably leading to the formation of a more open weak gluten network.
authors.affiliation: Department of Food Technology, G. J. University of Science and Technology, Hisar 125001, India. bhup2009@hotmail.com
authors.forename: B S
authors.initials: BS
authors.lastname: Khatkar
authors.forename: Sheweta
authors.initials: S
authors.lastname: Barak
authors.forename: Deepak
authors.initials: D
authors.lastname: Mudgil
mesh_terms: D001939:Bread; D002152:Calorimetry, Differential Scanning; D004548:Elasticity; D005433:Flour; D005903:Gliadin / Q000737:chemistry*; D005983:Glutens / Q000737:chemistry*; D055550:Protein Stability; D012212:Rheology; D013499:Surface Properties; D013818:Thermogravimetry; D014908:Triticum; D014783:Viscosity
chemical_list: D005983:Glutens; D005903:Gliadin; C037302:glutenin