M. WESOŁOWSKA-TROJANOWSKA1, M. TOMCZYNSKA-MLEKO2, J. MAZURKIEWICZ1, C. KWIATKOWSKI3, K. KOWALCZYK2, B. SOŁOWIEJ1 and S. MLEKO1
1 University of Life Sciences, Department of Biotechnology, Human Nutrition and Food Commodity Science, 20-704 Lublin, Poland
2 University of Life Sciences, Institute of Plant Genetics, Breeding and Biotechnology, 20-950 Lublin, Poland
3 University of Life Sciences, Department of Herbology and Plant Cultivation Techniques, 20-950 Lublin, Poland
WESOŁOWSKA-TROJANOWSKA, M., M. TOMCZYNSKA-MLEKO, J. MAZURKIEWICZ, C. KWIATKOWSKI, K. KOWALCZYK, B. SOŁOWIEJ and S. MLEKO, 2014. Rheological properties of gluten obtained from polish wheat cultivars. Bulg. J. Agric. Sci., 20: 1221-1226
The aim of the study was to investigate the rheological properties of gluten obtained from several Polish wheat cultivars harvested in 2010, 2011 and 2012. Gluten was separated and its elasticity and spreadability were evaluated. The following rheological methods were used: uniaxial extension using a texture analyser, ultrasound viscosity measurements and small amplitude oscillatory shear measurements. The protein content varied between 14.24% and 11.74%. There were significant differences in rheological properties of gluten obtained from the same wheat cultivars at different harvest year. Gluten behaved as an elastic material similar to particulate gel with a tendency for decrease in elastic component in comparison to viscous component at higher frequencies, which could suggest breaking of some bonds. There was a linear correlation between ultrasound measured viscosity and maximum extensional force, and between ultrasound measured viscosity and storage modulus. All fundamental rheological methods used for gluten investigation gave results with an agreement with basic gluten elasticity measurements performed according to a Polish Standard method. Samples with better elasticity had higher viscosity, maximum extension force and storage modulus. Fundamental rheological methods can give better knowledge of the viscoelastic behavior of gluten, which can improve dough quality control.