Effects of processing on biochemical and rheological properties of wheat gluten proteins

HAYTA M., Alpaslan M.

NAHRUNG-FOOD, cilt.45, sa.5, ss.304-308, 2001 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 45 Sayı: 5
  • Basım Tarihi: 2001
  • Dergi Adı: NAHRUNG-FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.304-308
  • Erciyes Üniversitesi Adresli: Hayır

Özet

Protein solubility increases during mixing at water absorption suitable for bread doughs. The changes that result from heat treatment may be much greater than the differences normally found among wheat varieties. Sheeting brings about a reduction in the gluten content and increase in gel protein content of doughs. This may be due to increase in temperature during sheeting as a result of work input to the dough resulting in protein denaturation. Drying at higher temperatures. causes denaturation of pasta dough protein. In addition, it has been shown that high temperatures contribute to the formation of the protein network. During extrusion processing proteins are denatured and chemical bonds are weakened as result of heat and shear through the extruder.