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Cereal Chem 44:561 - 575.  |  VIEW ARTICLE
Some Rheological Properties of Crude Gluten Mixed in the Farinograph.

M. Doguchi and I. Hlynka. Copyright 1967 by the American Association of Cereal Chemists, Inc. 

Farinograph mixing curves for gluten were successfully obtained with the use of the small bowl but with the sensitivity linkage set as for the large bowl. The curve for minimum mobility of gluten vs. water content showed that water plays a greater role in determining gluten mobility in the range of higher water content. Addition of salt increases the mobility of gluten. Glutens from a lower grade of HRS wheat and from winter wheat were slightly weaker, and glutens from durum were considerably weaker than glutens from top grades of HRS wheat. Addition of urea (a hydrogen bond-dissociating reagent) decreased the consistency of gluten and made it sticky. This effect was counteracted by addition of MgSO4. Acetamide and guanidine hydrochloride had an effect similar to that of urea. Addition of acetone (a hydrophobic bond-dissociating reagent) produced a phenomenological effect similar to that of urea, also counteracted by MgSO4. Butanone-2, dimethylformamide, and dioxane produced similar effects, butanone-2 being most effective on an equimolar basis. Other factors examined for effect on the mixing behavior of gluten included iodate, NEMI, pH, and heat. Heat-treated glutens and glutens washed from urea- and acetone-treated doughs were examined by the gluten-stretching test of Kaminski and Halton.

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