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Dynamic Viscoelastic Behavior of High-Pressure-Treated Wheat Gluten

¹Chiangmai University, Department of Food Science and Technology, Faculty of Agro-Industries, Chiangmai 50200, Thailand. ²The University of Reading, Department of Food Science and Technology, Whiteknights, PO Box 226, Reading RG6 6AP, UK. ³Corresponding author. E-mail: A.E.Bell@afnovell.reading.ac.uk

The effects on the viscoelastic behavior of hydrated wheat gluten after treatment at different pressures (200–800 MPa), temperatures (20, 40, and 60°C), and holding times (20 and 50 min) were investigated by controlled stress rheometry. Because of the wide range of properties, four different torque amplitudes were used (0.5, 1.00, 3.00, and 6.00 mNm). Significant effects on rheological properties were observed, except when samples were analyzed at 0.5 mNm (limited heat and pressure treatments). Both storage modulus (G′) and loss modulus (G″) were more affected by temperature than pressure. The holding time had substantial effect on the slopes of both moduli at mild treatments; for the more severe treatments, the intercepts of the storage moduli in particular were extensively affected.