Rheological Properties of Vital Wheat Gluten Suspensions

Flour and doughs represent rheologically complex materials whose properties are dependent on many factors including processing conditions. To avoid some of the problems associated with the rheological characterization of dough, we have initiated a study focused on the rheological properties of one of the major components of dough, vital wheat gluten. Suspensions of vital wheat gluten were prepared with concentrations of 225–325 mg/mL.The moduli of the gluten suspensions was 0.2 Pa at 225 mg/mL to 37 Pa at 325 mg/mL. At <250 mg/mL, the gluten suspensions exhibited fluidlike behavior. The crossover frequency, (G′[ω] = G″[ω]) shifted slightly from 0.5 rad/sec at 225 mg/mL to 0.9 rad/sec at 250 mg/mL. At >300 mg/mL, the gluten suspensions exhibited solidlike behavior. The crossover frequencies were independent of concentration and equal to 100 rad/sec. At <250 mg/mL, the high‐frequency behavior of moduli were proportional to ω^3/4, as expected for a semiflexible coil. At >300 mg/mL, the high‐frequency behavior of moduli were proportional to ω^1/2, indicating a flexible coil. These results suggest vital wheat gluten suspensions undergo a structural change between 250 and 300 mg/mL.