Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour

Abstract

The aim of this study was to evaluate the effect of the addition of vital wheat gluten to triticale flour on its thermal and rheological properties. In the tested systems (TG), triticale flour from Belcanto grain was replaced with vital wheat gluten in the amounts of 1%, 2%, 3%, 4% and 5%. Wheat flour (WF) and triticale flour (TF) were also tested. For the tested flours and mixtures with gluten, the falling number, gluten content, as well as the parameters of gelatinization and retrogradation characteristics using differential scanning calorimetry (DSC) and characteristics of pasting using a viscosity analyzer (RVA) were determined. In addition, viscosity curves were plotted, and viscoelastic properties of the obtained gels were also assessed. It was observed that there were no statistically significant differences between the TF and TG samples in terms of falling number. The average value of this parameter in TG samples was 317 s. It was found that the replacement of TF with vital gluten reduced the gelatinization enthalpy and increased the retrogradation enthalpy, as well as the degree of retrogradation. The highest viscosity was characterized by the WF paste (1784 mPa·s) and the lowest by the TG5% mixture (1536 mPa·s). Replacing TF with gluten resulted in a very visible decrease in the apparent viscosity of the systems. In addition, the gels based on the tested flours and TG systems had the character of weak gels (tan δ = G″/G′ > 0.1), while the values of the parameters G′ and G″ decreased as the share of gluten in the systems increased.

Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour

“…The thermal properties of wheat flour (control) and wheat flour in the presence of nuts oil cakes were measured using a DSC 4000 differential scanning calorimeter (PerkinElmer, Waltham, MA, USA) [13,18,19]. For this purpose, 3.5 mg (dry weight basis, dwb) of the sample was weighed into an aluminum pan, and then 10.5 mg of distilled water was added to it.…”

“…It was then cooled to 50 • C at a rate of 12 • C/min and finally held at 50 • C for 2 min. During the measurement, the viscograms were obtained, from which the following parameters were read: pasting temperature (PT) ( • C), maximum viscosity (PV) (mPa•s), viscosity at 95 • C (HPV) (mPa•s), final viscosity at 50 • C (FV) (mPa•s), viscosity decrease on heating (BD) (mPa•s), and viscosity increase on cooling (SB) (mPa•s) [13,19,20].…”

“…A rotary viscometer Rheolab QC (Anton-Paar, Graz, Austria) equipped with a system of coaxial cylinders was used to determine the viscosity curves [19]. The paste resulting from the RVA measurement (as described in Section 2.2.3) was placed into the measuring element of the rheometer and subjected to shearing at subsequently increasing and decreasing shear rate from the range of 1-300 s −1 at 50 • C. The resulting viscosity curve determined in the range of increasing shear rate was described by the power law model:…”

“…Then, the mechanical spectra were determined in the range of linear viscoelasticity at a constant strain amplitude of 0.1% in the angular frequency range of 1-100 rad/s. The resulting mechanical spectra were described by the power law models [13,18,19]:…”