TY - JOUR
T1 - Fundamental characterization of wheat gluten
AU - Schopf, Marina
AU - Wehrli, Monika Christine
AU - Becker, Thomas
AU - Jekle, Mario
AU - Scherf, Katharina Anne
N1 - Publisher Copyright:
© 2021, The Author(s).
PY - 2021/4
Y1 - 2021/4
N2 - Vital wheat gluten plays an important role in the food industry, especially in baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of a wide variety of vital gluten samples is not available so far. This would be necessary to relate compositional characteristics to the production process. Therefore, we analyzed the content of crude protein, starch, lipids and ash, oil and water absorption capacity, particle size distribution, gluten protein composition and spectroscopic properties of 39 vital gluten samples from 6 different suppliers. Principle component analysis of all analytical parameters revealed that the samples from one specialized vital gluten manufacturer had a different composition and a greater variability compared to all other samples from wheat starch producers. While the composition of vital gluten samples from the same manufacturer was similar and the score plot showed a cluster formation for samples from three suppliers, the variability over all samples was comparatively low. The samples from the other suppliers were too similar altogether so that it was hardly possible to identify clear differences, also related to functionality.
AB - Vital wheat gluten plays an important role in the food industry, especially in baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of a wide variety of vital gluten samples is not available so far. This would be necessary to relate compositional characteristics to the production process. Therefore, we analyzed the content of crude protein, starch, lipids and ash, oil and water absorption capacity, particle size distribution, gluten protein composition and spectroscopic properties of 39 vital gluten samples from 6 different suppliers. Principle component analysis of all analytical parameters revealed that the samples from one specialized vital gluten manufacturer had a different composition and a greater variability compared to all other samples from wheat starch producers. While the composition of vital gluten samples from the same manufacturer was similar and the score plot showed a cluster formation for samples from three suppliers, the variability over all samples was comparatively low. The samples from the other suppliers were too similar altogether so that it was hardly possible to identify clear differences, also related to functionality.
KW - CD spectroscopy
KW - Near-infrared spectroscopy (NIR)
KW - Particle size
KW - Protein composition
KW - Vital gluten
KW - Wheat
UR - https://www.scopus.com/pages/publications/85100707154
U2 - 10.1007/s00217-020-03680-z
DO - 10.1007/s00217-020-03680-z
M3 - Article
AN - SCOPUS:85100707154
SN - 1438-2377
VL - 247
SP - 985
EP - 997
JO - European Food Research and Technology
JF - European Food Research and Technology
IS - 4
ER -