Effects of Different Processing Methods on Gluten Protein Properties

Abstract:

Gluten is the most important components of flour，and affects the final wheat based products. The physicochemical properties of gluten would be modified during the dough mixing process，which significantly improve the texture and flavor of final products. Freezing，frying，fermentation and extrusion are the four common processing methods for producing wheat based foods，and they modified the physicochemical properties of gluten，such as hydrophobicity，sulphydryl/disulphide interchanges，decomposition and denaturation，which affect the qualities of foods. The effects of four processing methods on gluten properties were summarized in this paper，and the corresponding mechanisms were also discussed. Finally，we made the expectation about the research of gluten for the further application of gluten.