The objective of this study is to examine the fundamental rheological properties of gluten extracted from six commercial wheat flours and four gluten products (GA, GB, GC and GD) at two substitution levels (3 and 6 g/100 g). Experimental data from creep-recovery (shear deformation, 100 Pa) and compression-recovery (biaxial compression, 8 N) tests were fitted into a Burgers model. GA and GC were associated with variation in elastic recovery (strength) and zero-shear viscosity (related to molecular weight) while CB and GD with variation in softening effect that would result in improved extensibility. Differences in composition based on mass-to-charge ratio suggested that GA and GC can form longer polymer chains and have higher LMW-GS and LMW-GS/HMW-GS ratio compared to GB and GD, which form shorter polymer chains. Redundancy analysis clearly separated the effect of gluten substitutions and levels across the six flours in terms of strength and deformability of the structure.

这项研究的目的是研究以两种替代水平（3和6 g / 100 g）从六种商品小麦面粉和四种面筋产品（GA，GB，GC和GD）中提取的面筋的基本流变特性。将蠕变恢复（剪切变形，100 Pa）和压缩恢复（双轴压缩，8 N）测试的实验数据拟合到Burgers模型中。GA和GC与弹性回复率（强度）和零剪切粘度（与分子量有关）的变化有关，而CB和GD与软化效果的变化有关，这将导致可扩展性的提高。基于质荷比的成分差异表明，与形成较短聚合物链的GB和GD相比，GA和GC可以形成更长的聚合物链，并具有更高的LMW-GS和LMW-GS / HMW-GS比。