Cereal Chem 57:436 - 437.  |  VIEW ARTICLE
Thermal Stability of Wheat Gluten.

A.-C. Eliasson and P.-O. Hegg. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

The thermal behavior of gluten was studied with differential scanning calorimetry in the temperature range 30-115 C. Four endothermic peaks were registered. The peaks at 64.6 and 111.8 C were assigned to thermal transitions in starch, whereas the peaks at 88.4 and 101.4 C were assigned to transitions in the gluten proteins. The apparent enthalpies of the protein transitions were, however, very small. These small enthalpies do not support the idea of protein denaturation as an important factor in the baking process.