Hydrated starch-gluten reconstituted doughs were prepared and dynamic rheological tests of the reconstituted doughs were performed using dynamic strain and dynamic frequency sweep modes. Influence of starch/gluten ratio on rheological behaviors of the reconstituted doughs was investigated. The results showed that the reconstituted doughs exhibited nonlinear rheological behavior with increasing strain. The mechanical spectra revealed predominantly elastic characteristics in frequency range from 10 −1 rad s −1 to 10 2 rad s −1 . ColeCole functions were applied to fit the mechanical spectra to reveal the influence of starch/gluten ratio on Plateau modulus and longest relaxation time of the dough network. The time-temperature superposition principle was applicable to a narrow temperature range of 25°C~40°C while it failed at 50°C due to swelling and gelatinization of the starch.Keywords Gluten . Starch . Dough . Rheology . Compliance . Cole-Cole functionsAmong the cereal flours, only wheat flour can form three-dimensional viscoelastic dough when mixed with water. Rheological testing in the linear viscoelastic region has been used to follow the structure and properties of doughs and to study the functions of dough ingredients (Miller and Hoseney 1999). Flour doughs can not be viewed simply as a concentrated suspension of starch granules in hydrated gluten matrix. Mixing starches from different wheat cultivars into dough with constant gluten content leads to large rheological differences, indicating an active role of starch (Petrofsky and Hoseney 1995). Starch, making up~80% of wheat flour on dry basis, is able to form a continuous network of particles together with the macromolecular network of hydrated gluten. The starch fraction is largely responsible for the nonlinear viscoelastic behaviors of flour doughs (Khatkar and Schofield, 2002, Watanabe et al., 2002). The contributions of these two independent networks to the rheological behaviors of doughs are, however, difficult to resolve due to the starch-gluten interaction. Reconstituted doughs made with gluten and starch, on the other hand, behave qualitatively like flour doughs with comparable compositions (Smith et al., 1970) and have been applied as model systems for studying the component interactions (Uthayakumaran et al., 2002;Watanabe et al., 2002). Starches have been added to wheat flour to improve the qualities of noodles and baking performance of wheat flours. The reconstituted flour method is also used to evaluate the role of starch on the food quality (Chen et al., 2003;Huang and Lai 2010). The objective of this study was to investigate the dynamic rheological properties of reconstituted doughs with different starch/gluten ratios. Materials and methods MaterialsWheat gluten with protein content ≥75%, starch content ≤10%, fat content ≤6.5% and ash content ≤0.95% and wheat starch with a particle size of 100 mesh were supplied by Shanghai

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