Influence of process conditions on the separation behaviour of starch-gluten systems

E.E.J. van der Zalm; A.J. van der Goot; R.M. Boom

doi:10.1016/j.jfoodeng.2009.06.038

Influence of process conditions on the separation behaviour of starch-gluten systems

E.E.J. van der Zalm, A.J. van der Goot, R.M. Boom

Research output: Contribution to journal › Article › Academic › peer-review

12 Citations (Scopus)

Abstract

Separation of wheat flour into its constituents starch and gluten was studied using a cone-cone shearing device, with emphasis on the effect of rotation rate, processing time, temperature and water content. This study confirms the two step mechanism previously proposed for the gluten migration: aggregation of gluten protein into gluten domains that subsequently migrate to the apex of the cone. The results show that optimal process conditions for gluten migration are different from the process conditions for gluten aggregation. While gluten agglomeration (step 1) benefits from high temperature, low rotation rate and high water content, gluten migration (step 2) is positively influenced by a high dough viscosity and higher rotation rate

Original language	English
Pages (from-to)	572-578
Journal	Journal of Food Engineering
Volume	95
Issue number	4
DOIs	https://doi.org/10.1016/j.jfoodeng.2009.06.038
Publication status	Published - 2009

Keywords

wheat-flour
mixing time
migration
shear
ultracentrifugation
microstructure
mechanism

Access to Document

10.1016/j.jfoodeng.2009.06.038

Fingerprint Dive into the research topics of 'Influence of process conditions on the separation behaviour of starch-gluten systems'. Together they form a unique fingerprint.

Cite this

@article{10b0970f4dea4286ad031c6cec0bb8b0,

title = "Influence of process conditions on the separation behaviour of starch-gluten systems",

abstract = "Separation of wheat flour into its constituents starch and gluten was studied using a cone-cone shearing device, with emphasis on the effect of rotation rate, processing time, temperature and water content. This study confirms the two step mechanism previously proposed for the gluten migration: aggregation of gluten protein into gluten domains that subsequently migrate to the apex of the cone. The results show that optimal process conditions for gluten migration are different from the process conditions for gluten aggregation. While gluten agglomeration (step 1) benefits from high temperature, low rotation rate and high water content, gluten migration (step 2) is positively influenced by a high dough viscosity and higher rotation rate",

keywords = "wheat-flour, mixing time, migration, shear, ultracentrifugation, microstructure, mechanism",

author = "{van der Zalm}, E.E.J. and {van der Goot}, A.J. and R.M. Boom",

year = "2009",

doi = "10.1016/j.jfoodeng.2009.06.038",

language = "English",

volume = "95",

pages = "572--578",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Influence of process conditions on the separation behaviour of starch-gluten systems

AU - van der Zalm, E.E.J.

AU - van der Goot, A.J.

AU - Boom, R.M.

PY - 2009

Y1 - 2009

N2 - Separation of wheat flour into its constituents starch and gluten was studied using a cone-cone shearing device, with emphasis on the effect of rotation rate, processing time, temperature and water content. This study confirms the two step mechanism previously proposed for the gluten migration: aggregation of gluten protein into gluten domains that subsequently migrate to the apex of the cone. The results show that optimal process conditions for gluten migration are different from the process conditions for gluten aggregation. While gluten agglomeration (step 1) benefits from high temperature, low rotation rate and high water content, gluten migration (step 2) is positively influenced by a high dough viscosity and higher rotation rate

AB - Separation of wheat flour into its constituents starch and gluten was studied using a cone-cone shearing device, with emphasis on the effect of rotation rate, processing time, temperature and water content. This study confirms the two step mechanism previously proposed for the gluten migration: aggregation of gluten protein into gluten domains that subsequently migrate to the apex of the cone. The results show that optimal process conditions for gluten migration are different from the process conditions for gluten aggregation. While gluten agglomeration (step 1) benefits from high temperature, low rotation rate and high water content, gluten migration (step 2) is positively influenced by a high dough viscosity and higher rotation rate

KW - wheat-flour

KW - mixing time

KW - migration

KW - shear

KW - ultracentrifugation

KW - microstructure

KW - mechanism

U2 - 10.1016/j.jfoodeng.2009.06.038

DO - 10.1016/j.jfoodeng.2009.06.038

M3 - Article

VL - 95

SP - 572

EP - 578

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 4

ER -