Mw. Mingwei Wang : Effect of pentosans on gluten formation and properties

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30 Jun 2003 16:00
Unit: Wageningen University
Location: Aula (gebouw 362), Gen. Foulkesweg 1, Wageningen
Promotor: prof.dr. R.J. Hamer (Technology of Cereal Proteins)
Co Promotor: dr.ir. T. van Vliet

 Wheat flour is well suited for the production of light spongy products with a regular crumb structure, as bread. It is generally accepted that a key component of wheat flour responsible for this property is the gluten. Gluten is a complex of proteins, which on mixing with water forms a visco-elastic network with unique gas holding and thermosetting properties. It is separated from the other main wheat component, starch, on an industrial scale. Gluten is mostly used in the food industry as a fortification agent for less quality wheat flour, e.g. for improving bread-making properties. It is known for some time that the separation of gluten and starch is hampered by a polysaccharide fraction from wheat, called pentosans. The aim of this thesis is to clarify the mechanism of action of pentosans on gluten formation and properties. The study was greatly facilitated by the use of a miniaturized set-up for gluten-starch separation. This allowed us to systematically study the effect of pentosans on gluten formation and properties. The results show that pentosans interfere with gluten formation in both an indirect and a direct way. The indirect effect is related to water availability. The direct effect is related to an interaction between pentosans and gluten. A comprehensive theory for the effect of pentosans both on gluten yield and properties has been developed. This theory can be used to optimize gluten processing, and also to further improve the baking process.
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