These are flashcards an notes made by students on topics like 'gluten', 'dispersion' and 'mixing', originating from:

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- Wageningen University
ISBN-13 9990002019708
665 Flashcards & Notes
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Study Cards on gluten, dispersion, mixing

How can increased solubility as a result of mixing be explained for wheat gluten?
Breakage at the molecular level
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What happens at a low temperature to biopolymers?
They tend to phase separate
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What happens to mixing of dough?
It creates a gluten network. However, upon further mixing, gluten loses its ability to aggregate, leading to a full dispersion of the gluten in the system and a typical shiny appearance of the overmixed dough.
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What happens during mixing of processed cheese?
Mixing cheese, water and melting salts is carried out at moderate temperature (60-90 C) resulting in a low viscous mixture. During mixing, melting salts remove calcium from the protein network, leading to an improved emulsification of the fat droplets. The main structural aim is to reduce the fat droplet size in order to prevent oil separation from the product.
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