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Rheological properties of gluten plasticized with glycerol: dependence on temperature, glycerol content and mixing conditions

Abstract : The rheological behaviour of a gluten plasticized with glycerol has been studied in oscillatory shear. The mixing operation in a Haake batch mixer leads to a maximum torque for a level of specific energy (500-600 kJ/kg) and temperature (50-60 degrees C) quite independent of mixing conditions (rotor speed, mixing time, filling ratio). The gluten/glycerol dough behaves as a classical gluten/water dough, with a storage modulus higher than the loss modulus over the frequency range under study. A temperature increase induces a decrease of moduli, but the material is not thermorheologically simple. Glycerol has a plasticizing effect, which can be classically described by an exponential dependence. Mixing conditions influence the viscoelastic properties of the material, mainly through the specific mechanical energy input (to 2000 kJ/kg) and temperature increase (to 80 degrees C). Above 50 degrees C, specific mechanical energy highly increases the complex modulus. The aggregation of proteins, as evidenced by size-exclusion chromatography measurements, occurs later as the dough temperature reaches 70 degrees C. The nature of network interactions and the respective influence of hydrophobic and disulphide contribution is discussed. A general expression is proposed for describing the viscous behaviour of a gluten/glycerol mix, which could seem simplistic for such a complex rheological behaviour, but would remain sufficient for modelling the flow behaviour in a twin screw extruder.
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Submitted on : Monday, November 29, 2010 - 4:45:48 PM
Last modification on : Thursday, September 24, 2020 - 5:22:54 PM

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Andreas Redl, Marie-Hélène Morel, Joëlle Bonicel, Stephane Guilbert, Bruno Vergnes. Rheological properties of gluten plasticized with glycerol: dependence on temperature, glycerol content and mixing conditions. Rheologica Acta, Springer Verlag, 1999, 38 (4), p.311-320. ⟨10.1007/s003970050183⟩. ⟨hal-00541045⟩

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