Effect of heat on rheology of gluten fractions from flours with different bread-making quality

Costas E. Stathopoulos, Amalia A. Tsiami, Bodgan J. Dobraszczyk, J. David Schofield

Research output: Contribution to journalArticlepeer-review

25 Citations (Scopus)


Flours from wheat varieties of differing bread-making quality were fractionated using a sequential salt precipitation technique. The gluten fractions in the different varieties varied in the proportion of HMW, LMW glutenins and gliadins. Their rheological behaviour was examined using constant strain (2%) small deformation oscillation tests over frequencies ranging from 0.005 to 10 Hz, before and after heating at 90 °C. The fractions containing a higher proportion of HMW glutenins were associated with a predominantly elastic character, whereas fractions containing mostly gliadins exhibited a viscous-like behaviour. The frequency dependent rheological behaviour of fractions containing HMW proteins was less susceptible to heat, and their elastic character was maintained after heating, whereas the rheology of intermediate fractions and fractions containing mostly gliadins was more susceptible to heating, indicating a rapid change from viscous to elastic behaviour after heating.

Original languageEnglish
Pages (from-to)322-330
Number of pages9
JournalJournal of Cereal Science
Issue number3
Publication statusPublished - May 2006
Externally publishedYes


  • Baking quality
  • Elasticity
  • Gliadin
  • Gluten fractions
  • Glutenin
  • Heating
  • Small deformation rheology
  • Viscosity

ASJC Scopus subject areas

  • Food Science
  • Biochemistry


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