Rheological and thermal characteristics of wheat gluten biopolymers plasticized with glycerol

Thermal transitions and extrusion of glycerol-plasticized whey protein mixtures.

The effects of glycerol and moisture contents on the thermal transitions of whey protein isolate (WPI) powder-glycerol-water mixtures were studied. Mixtures with ratios of 100:0, 70:30, 60:40, and 50:50 WPI:glycerol on a dry basis (db) were preconditioned to 0.34 +/- 0.01 (25.4 +/- 0.4 degrees C) and 0.48 +/- 0.02 (25.9 +/- 2.2 degrees C) water activity. Differential scanning calorimetry (DSC) ...

Biocomposites developed using water-plasticized wheat gluten as matrix and jute fibers as reinforcement

Biocomposites developed from wheat gluten using water without any chemicals as plasticizer and jute fibers as reinforcement have much better flexural and tensile properties than similar polypropylene composites reinforced with jute fibers. Wheat gluten is an inexpensive and abundant co-product derived from renewable resources and is biodegradable but non-thermoplastic. Previous attempts at deve...

Physicochemical and Gluten Quality Characteristics of Commercial Wheat Varieties

Five commercial wheat varieties, namely C 306, HI 977, HW 2004, PBW 550 and WH 542 of diverse baking performances were examined for their physicochemical parameters, gluten quality and HMW-GS composition. All the varieties presented a broad spectrum of different quality parameters.Based on the kernel dimensions, thousand kernel weight and hectolitre weight, WH 542 was observed to have smaller a...

Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples

The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test...

Chemical modification of wheat gluten with hydrazine.