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The dynamic rheological properties of glutens and gluten fractions (gliadin and glutenin) of two U.K.-grown wheat cultivars, Hereward and Riband, having good and poor bread quality, respectively, were studied. Gluten and glutenin doughs from cv. Hereward had higher G' and lower tan δ values than those from cv. Riband at all frequencies studied. A more pronounced difference in G' and tan δ was observed...
The rheological properties of short doughs of various composition were determined in dynamic shear experiments at small deformation. Regardless of composition, the linear region was very limited; beyond it significant structure breakdown occurred. Furthermore, an increase in storage modulus was invariably observed in time-sweep experiments. In addition to oscillatory experiments, conductimetry was...
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