Commercial gluten products are used in the milling and baking industry to modulate the rheological properties of dough and baked products to meet desired standards of processing and sensory attributes of final products. The objective of this study was to investigate the effect of commercial gluten products on the rheological properties of gluten systems from dough. One commercial wheat flour, four gluten products (A, B, C, and D) and five treatment levels (0, 1,2,4, and 8% substitutions) were used to prepare homogenized flour blends. Wet gluten was extracted from the flour blends and its viscoelastic properties analyzed by creep-recovery (shear stress 100 Pa, small strain) and compression-recovery (compression force 10 N, large strain) tests. Experimental data were modeled in order to obtain viscoelastic parameters that can be used to quantitatively compare the treatments. Gluten B, C, and D at 8% substitution significantly reduced the resistance to flow by 75.9%, 13.6%, and 65.0%, respectively. Elastic and viscous character of gluten had similar trends after substituting gluten products at all levels of substitution indicated by GO (elastic modulus), Gl (retarded elastic modulus), ?0 (viscous modulus in elastic region), and, ?1 (retarded elastic modulus in viscoelastic region). Modeling recovery phase of compression-recovery test showed that substituting gluten B and D products at 8% reduced up to 85.7% the instantaneous strain (?0) and 41.7% retarded strain (?1). On the other hand, at 8% substitution of gluten C increased ?0 up to 92.8% indicating the gained instantaneous elastic character. In summary, this study showed that using small and large strain rheological testing for gluten systems could obtain comparable trend of gluten deformation after blending with various levels of gluten products.
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