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- W2010235087 abstract "ABSTRACT The glass transition temperature of gluten at different moisture levels was determined by differential scanning calorimetry and mechanical spectrometry. The dynamic moduli ( G′ and G″ ) of gluten with 10–40% moisture were measured as a function of temperature by pressure rheometry. At 10% moisture, gluten exhibited entangled polymer flow at 92–140°C and networking reactions at higher temperatures. At higher moisture levels, gluten experienced structured flow before networking cross‐linking reactions. The onset temperature of the reaction zone was 120°C in 20% moisture gluten and 93°C at moisture levels of 30–40%. Softening of the vitrified network occurred at 184, 181, and 170°C in 20, 30, and 40% moisture gluten, respectively. A preliminary state diagram of gluten as a function of moisture and temperature was developed." @default.
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- W2010235087 date "2002-01-01" @default.
- W2010235087 modified "2023-10-11" @default.
- W2010235087 title "Effect of Glass Transition and Cross‐Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram" @default.
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- W2010235087 doi "https://doi.org/10.1094/cchem.2002.79.1.138" @default.
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