• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.148-156
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• 1988

A method for the measurement of viscoelastic properties of heat denatured gluten network was developed in order to evaluate the noodle making quality of wheat flour. The stress relaxation of elongated heat denatured gluten network could be expressed by 6-element generallized Maxwell model. The tensile force of heat denatured gluten network increased by the heating time. The elastcity and viscosity of the first exponential term which covers 70-74% of the total relaxation increased as cooking time was extended up to 1q min. The addition of gluten network strengthening agent, potassium bromate, at 1000ppm level reduced the elasticity and viscosity, while weakening agent, L-cystein, increased them. The relaxation time decreased after 11 min of cooking in both cases. The elasticity and viscosity of heat denatured gluten were affected differently by the concentration of added urea.