The formation and deformation of protein structures with viscoelastic properties

Abstract

This study describes the formation of a gluten substitute. Chapter 1 describes the properties that are necessary to obtain a gluten substitute. Chapter 2 describes the formation and properties of protein particle suspensions. Two proteins with different intrinsic properties, gelatin and whey protein, were selected as model materials. Chapter 3 describes the effects of simple shear flow on the formation and properties of gelatin particle suspensions. The application of well-defined simple shear flow during phase separation was used to control the protein particle size in a gelatin–dextran system. Chapter 4 describes the formation and properties of whey protein particle suspensions having different particle sizes and different abilities to form disulphide bonds. Application of shear during their formation was used. Chapter 5 describes a novel concept for making elastic dough through combining a whey protein particle suspension with native wheat starch. Three differently structured whey protein suspensions were evaluated. Chapter 6 discusses the use of the whey protein particle suspensions prepared and used in chapter 5 for baking bread. Chapter 7 describes the role of molecular properties on the final dough and bread that were discussed in chapters 5 and 6. Chapter 8 summarizes the main findings of the project on “The formation and deformation of protein structures with viscoelastic properties”. </p