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 °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 °C). Above 50 °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 °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.
Similar content being viewed by others
Author information
Authors and Affiliations
Additional information
Received: 24 November 1997 Accepted: 28 April 1999
Rights and permissions
About this article
Cite this article
Redl, A., Morel, M., Bonicel, J. et al. Rheological properties of gluten plasticized with glycerol: dependence on temperature, glycerol content and mixing conditions. Rheol. Acta 38, 311–320 (1999). https://doi.org/10.1007/s003970050183
Issue Date:
DOI: https://doi.org/10.1007/s003970050183