Thermomechanical tests and imaging are frequently employed to study the physico-chemical properties of biopolymers. The objective of this experimental methodology is to investigate macromolecular relaxations that are responsible for the mechanical properties and stability of biopolymer glasses. This chapter aims to uncover the relationships between thermal and mechanical relaxations of gluten composites. More recent research on gluten systems has challenged the applicability of glass transition concepts. A microstructural model that considers hydrated gluten network as a mesoporous material has been proposed to help assessing calorimetric observations. The polymeric view of gluten network in tandem with a mesoporous microstructural model provides a framework of thought to approach the problem of real-dough modeling. Investigation of thermal relaxations and utilization of rheological modeling reveals that gluten composites form nanoporous network consisting of gluten sheets. Engineering concepts are employed in cereal technology to identify reproducible and industrially optimum formulations.
|Title of host publication
|Glass Transition and Phase Transitions in Food and Biological Materials
|Jasim Ahmed, Mohammad Shafiur Rahman, Yrjo H. Roos
|Number of pages
|Published - 21 Apr 2017