Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 406740
Title Quality of shear fractionated wheat gluten – comparison to commercial vital wheat gluten
Author(s) Zalm, E.E.J. van der; Goot, A.J. van der; Boom, R.M.
Source Journal of Cereal Science 53 (2011)2. - ISSN 0733-5210 - p. 154 - 159.
Department(s) Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) starch - flour - dough - separation - density - protein - stabilization - mechanism - behavior
Abstract The functional properties of gluten obtained with a shear-induced separation process, recently proposed by Peighambardoust et al. (2008), are compared with a commercially available vital wheat gluten. Two tests were performed. First, a relatively strong wheat flour, Soissons, was enriched with gluten protein. The resulting dough was then evaluated on its kneading performance. Second, a weak flour, Kolibri, was enriched to evaluate the baking properties. The wheat flour enriched with gluten protein obtained via the shear-induced separation process (SCG) showed comparable to improved gluten functionality relative to commercial available vital wheat gluten protein (CVWG). The differences in functionality cannot be directly related to the composition as analyzed with SE-HPLC, because the composition of the gluten materials was rather comparable. The differences in functionality may therefore be related to the different drying techniques used or to the inherent mildness of the shear-induced separation technique
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