Equibiaxial Extensional Viscosity and Network Formation of Wheat Gluten - Xanthan Gum Dough
2013 ◽
Vol 787
◽
pp. 306-310
◽
Keyword(s):
The equibiaxial extensional viscosity of the doughs prepared from gluten and xanthan gum at three levels was determined in this work. The gluten-xanthan gum mixture exhibited strain rate thinning behavior at constant strain, and can be described by power-law model. The consistency index increased with increasing strain and xanthan gum content, while flow behavior index decreased with increasing strain and increased with increasing xanthan gum content. Cross-links in gluten network increased after xanthan gum addition and the increase magnitude was more markable at higher deformation rate.