Rheological behaviors of doughs reconstituted from wheat gluten and starch.

Hydrated starch-gluten reconstituted doughs were prepared and dynamic rheological tests of the reconstituted doughs were performed using dynamic strain and dynamic frequency sweep modes. Influence of starch/gluten ratio on rheological behaviors of the reconstituted doughs was investigated. The results showed that the reconstituted doughs exhibited nonlinear rheological behavior with increasing strain. The mechanical spectra revealed predominantly elastic characteristics in frequency range from 10(-1) rad s(-1) to 10(2) rad s(-1). Cole-Cole functions were applied to fit the mechanical spectra to reveal the influence of starch/gluten ratio on Plateau modulus and longest relaxation time of the dough network. The time-temperature superposition principle was applicable to a narrow temperature range of 25°C ~40°C while it failed at 50°C due to swelling and gelatinization of the starch.