Cereal Chem 52:136r - 145r.  |  VIEW ARTICLE
The Rheology of Concentrated Gliadin Solutions.

J. E. Bernardin. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Solutions of the purified wheat protein alpha-gliadin in its aggregated, fibrillar form spontaneously separate into a liquid crystalline phase and a more dilute, yet birefringent solution. Shearing such a solution produces a stable gel. The shear stress vs. shear rate diagram of the gelation is similar to a dough development curve. Since similar fibrillar forms have been demonstrated for other wheat proteins, the response of the solution to shear, the reversibility of the stress upon varying shear rates, the minimum shear rate required for a change in shear stress as well as the temperature dependence, all suggest that similar processes may be occurring in dough development.