Equibiaxial Extensional Viscosity and Network Formation of Wheat Gluten - Xanthan Gum Dough

Abstract:

The equibiaxial extensional viscosity of the doughs prepared from gluten and xanthan gum at three levels was determined in this work. The gluten-xanthan gum mixture exhibited strain rate thinning behavior at constant strain, and can be described by power-law model. The consistency index increased with increasing strain and xanthan gum content, while flow behavior index decreased with increasing strain and increased with increasing xanthan gum content. Cross-links in gluten network increased after xanthan gum addition and the increase magnitude was more markable at higher deformation rate.

• Periodical: Advanced Materials Research (Volume 787)
• Pages: 306-310
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.787.306
• Online since: September 2013
• Authors: Xue Wei Zhao, Chun Peng Jiang, Rui Fen Li, Guang Jie An
• Keywords: Dough, Equibiaxial Extensional Viscosity, Gluten, Xanthan Gum

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