Evidence that pentosans and xylanase affect the re-agglomeration of the gluten network

In the gluten-starch separation process gluten is formed first as a result of breakdown of the gliadin-glutelin structures during mixing followed by their re-agglomeration. To date the effect of pentosans and enzymes have not been studied separately. A simple modification of TNO Glutomatic system enables pentosans, enzymes, and other materials...

Effect of water unextractable solids on gluten formation and properties: Mechanistic considerations

A miniaturised set-up for gluten-starch separation was used to systematically study the effect of water unextractable solids (WUS) on the formation and properties of gluten. The results showed that WUS not only have a negative effect on gluten yield, but also affect gluten and glutenin macropolymer (GMP) composition and rheological properties....