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 407885
Title A novel method to prepare gluten-free dough using a meso-structured whey protein particle system
Author(s) Riemsdijk, L.E. van; Pelgrom, P.J.M.; Goot, A.J. van der; Boom, R.M.; Hamer, R.J.
Source Journal of Cereal Science 53 (2011)1. - ISSN 0733-5210 - p. 133 - 138.
Department(s) Food Process Engineering
Food Chemistry Group
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) rheological properties - bread quality - simple shear - microstructure - hydrocolloids - formulations - behavior - flow
Abstract This paper presents a novel concept for making an elastic dough using a structured protein suspension. The idea behind it is based on the hypothesis that a number of gluten properties originate from a particle structure present in the gluten network. Three different mesoscopically structured whey protein suspensions were produced: whey protein aggregates, a whey protein cold set gel and whey protein particles. Dough mixtures or batters were prepared by mixing the structured protein particle suspension with starch. Farinograph curves, small and large deformation experiments showed that the presence of a mesoscopic protein structure had a large impact on the properties of gluten-free starch mixtures. The whey protein that was structured into a mesoscopic particle suspension changed the starch mixture from a liquid into a cohesive material, having strain hardening properties.
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