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Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry

Vidal, Leonhard Maria; Ewigmann, Hans; Schuster, Clemens; Alpers, Thekla; Scherf, Katharina Anne 1; Jekle, Mario; Becker, Thomas
1 Institut für Angewandte Biowissenschaften (IAB), Karlsruher Institut für Technologie (KIT)

Abstract:

A comprehensive in-situ analysis of the developing gluten network during kneading is still a gap in cereal science. With an in-line microscale shear kneading and measuring setup in a conventional rheometer, a first step was taken in previous works toward fully comprehensible gluten network development evaluation. In this work, this setup was extended by an in-situ optical analysis of the evolving gluten network. By connecting a laser scanning microscope with a conventional rheometer, the evaluation of the rheological and optical protein network evolution was possible. An image processing tool for analyzing the protein network was applied for evaluating the gluten network development in a wheat dough during the shear kneading process. This network evaluation was possible without interruption or invasive sample transfer comparing it to former approaches. The shear kneading system was able to produce a fully developed dough matrix within 125% of the reference dough development time in a classical kneader. The calculated network connectivity values from frequency testing ranged over all samples was in good agreement with traditional kneaded wheat dough just over peak consistency.


Verlagsausgabe §
DOI: 10.5445/IR/1000161950
Veröffentlicht am 14.09.2023
Originalveröffentlichung
DOI: 10.1111/jtxs.12796
Scopus
Zitationen: 3
Web of Science
Zitationen: 2
Dimensions
Zitationen: 4
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsmonat/-jahr 12.2023
Sprache Englisch
Identifikator ISSN: 0022-4901, 1745-4603
KITopen-ID: 1000161950
Erschienen in Journal of Texture Studies
Verlag John Wiley and Sons
Band 54
Heft 6
Seiten 926–935
Vorab online veröffentlicht am 22.08.2023
Schlagwörter confocal laser scanning microscopy, gluten network, rheology, wheat flour dough
Nachgewiesen in Dimensions
Web of Science
Scopus
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