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vol. 4, nr. 2 (2004)
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Measurement of mechanical properties of gluten membranes during thermal treatment
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Antoni Miś, Robert Rusinek
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Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, 20-290 Lublin |
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vol. 4 (2004), nr. 2,
pp. 419-429
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abstract:
A method for measuring the strength and extensibility of gluten membranes being formed during the drying of wet gluten sample between two heating plates has been worked out. Due to boiling of water contained in gluten, the gluten membranes expand and exert stress on the heating plates. On the basis of the value of this stress, the strength of the gluten membranes is determined, as the maximum pressure which they can maintain inside the gluten cake, and the volume of the cake is assumed as a measure of their extensibility.
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keywords:
wheat, wet gluten, thermal treatment, gluten membranes, mechanical properties
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original in:
Polish
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