Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour

The aim of this study was to evaluate the effect of the addition of vital wheat gluten to triticale flour on its thermal and rheological properties. In the tested systems (TG), triticale flour from Belcanto grain was replaced with vital wheat gluten in the amounts of 1%, 2%, 3%, 4% and 5%. Wheat flour (WF) and triticale flour (TF) were also tested. For the tested flours and mixtures with gluten, the falling number, gluten content, as well as the parameters of gelatinization and retrogradation characteristics using differential scanning calorimetry (DSC) and characteristics of pasting using a viscosity analyzer (RVA) were determined. In addition, viscosity curves were plotted, and viscoelastic properties of the obtained gels were also assessed. It was observed that there were no statistically significant differences between the TF and TG samples in terms of falling number. The average value of this parameter in TG samples was 317 s. It was found that the replacement of TF with vital gluten reduced the gelatinization enthalpy and increased the retrogradation enthalpy, as well as the degree of retrogradation. The highest viscosity was characterized by the WF paste (1784 mPa center dot s) and the lowest by the TG5% mixture (1536 mPa center dot s). Replacing TF with gluten resulted in a very visible decrease in the apparent viscosity of the systems. In addition, the gels based on the tested flours and TG systems had the character of weak gels (tan delta = G ''/G ' > 0.1), while the values of the parameters G ' and G '' decreased as the share of gluten in the systems increased.

Automated summary

The study aimed to assess the impact of adding vital wheat gluten to triticale flour on its thermal and rheological properties. Different amounts of vital wheat gluten were used to replace triticale flour, and various parameters were determined using differential scanning calorimetry and a viscosity analyzer. Replacing triticale flour with gluten resulted in a decrease in gelatinization enthalpy, an increase in retrogradation enthalpy and degree, and a visible decrease in apparent viscosity.