New approaches to study the molecular basis of the mechanical properties of gluten

Peter Belton

doi:10.1016/j.jcs.2004.06.003

New approaches to study the molecular basis of the mechanical properties of gluten

Peter Belton

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

101 Citations (Scopus)

Abstract

Recent work contributing to the understanding of the molecular basis of the mechanical properties of gluten and dough are critically reviewed. Rheological, chemical and spectroscopic methods are considered and the results compared. It is concluded that, despite some inferences to the contrary, the behaviour of gluten and dough on mixing is characterised by the build-up of a polymeric species and that particulate theories of dough rheology are not tenable.

Original language	English
Pages (from-to)	203-211
Number of pages	9
Journal	Journal of Cereal Science
Volume	41
Issue number	2
DOIs	https://doi.org/10.1016/j.jcs.2004.06.003
Publication status	Published - 2005

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10.1016/j.jcs.2004.06.003

Cite this

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title = "New approaches to study the molecular basis of the mechanical properties of gluten",

abstract = "Recent work contributing to the understanding of the molecular basis of the mechanical properties of gluten and dough are critically reviewed. Rheological, chemical and spectroscopic methods are considered and the results compared. It is concluded that, despite some inferences to the contrary, the behaviour of gluten and dough on mixing is characterised by the build-up of a polymeric species and that particulate theories of dough rheology are not tenable.",

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AB - Recent work contributing to the understanding of the molecular basis of the mechanical properties of gluten and dough are critically reviewed. Rheological, chemical and spectroscopic methods are considered and the results compared. It is concluded that, despite some inferences to the contrary, the behaviour of gluten and dough on mixing is characterised by the build-up of a polymeric species and that particulate theories of dough rheology are not tenable.

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DO - 10.1016/j.jcs.2004.06.003

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