Isolation, characterization of wheat gluten and its regeneration properties.
In order to assess the effectiveness of different drying methods on physicochemical and reconstitution properties of wheat gluten, four wheat cultivars were selected and milled. Gluten was extracted and its wet and dry gluten content and water holding capacity were estimated. The washed starch and other flour constituents were dried. Isolated gluten was dried using three treatments viz. oven drying, vacuum drying and freeze drying. Dried gluten of four wheat cultivars were characterized for its water and oil absorption properties and thermal properties. The dried gluten and washed and dried flour constituents were then reconstituted and this flour was checked for flour quality (SDS volume, texture analysis and falling number). Only reconstituted flour using freeze dried gluten showed no significant difference to control flour in SDS volume and dough strength. In Falling number all reconstituted flour samples showed significant difference to control flour.
Food Technology Department, Guru Jambheshwar University of Science and Technology, Hisar, 125001 Haryana India ; School of Bioengineering and Food Technology, Shoolini University, Solan, 173229 (HP) India.
Ravinder
R
Kaushik
Food Technology Department, Guru Jambheshwar University of Science and Technology, Hisar, 125001 Haryana India ; Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, 144411 Punjab India.
Naveen
N
Kumar
Food Technology Department, Guru Jambheshwar University of Science and Technology, Hisar, 125001 Haryana India.
Manvesh Kumar
MK
Sihag
Food Technology Department, Guru Jambheshwar University of Science and Technology, Hisar, 125001 Haryana India.
Aradhita
A
Ray
DSC; Gluten; SDS volume; Water and oil absorption properties