Isolation, characterization of wheat gluten and its regeneration properties

Journal of Food Science and Technology
Ravinder KaushikAradhita Ray

Abstract

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.

References

Mar 26, 2002·Journal of Experimental Botany·Peter R Shewry, Nigel G Halford
Sep 30, 2006·Food Microbiology·Herbert Wieser
Jan 1, 2010·Annual Review of Food Science and Technology·Jan A DelcourLieve Lamberts

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Citations

Jun 19, 2018·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Ravinder KaushikAmit Lohan
Nov 28, 2018·Korean Journal for Food Science of Animal Resources·Ashok Kumar PatheraPradeep Kumar Singh
Jul 22, 2020·Journal of Food Science·Olaide A AkintayoOlayinka R Karim
Oct 10, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Pardeep Kumar SadhJoginder Singh Duhan
Dec 27, 2016·Journal of Food Science and Technology·Mina AkbarianElnaz Milani

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