Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Food Science and Technology (Campinas)

Patrícia Sayuri Tanada-palmu¹  Carlos R.f. Grosso¹ 

[1] ,UNICAMP - Universidade Estadual de Campinas FEA - Faculdade Engenharia Alimentos Depto. de Planejamento Alimentar e NutriçãoCampinas SP

关键词: mechanical properties;    permeability;    vital gluten;    propriedades mecânicas;    permeabilidade;    glúten vital;   

DOI  :  10.1590/S0101-20612003000200027

来源: SciELO

【 摘 要 】

Edible films based on gluten from four types of Brazilian wheat gluten (2 "semi-hard" and 2 "soft") were prepared and mechanical and barrier properties were compared with those of wheat gluten films with vital gluten. Water vapor, oxygen permeability, tensile strength and percent elongation at break, solubility in water and surface morphology were measured. The films from "semi-hard" wheat flours showed similar water vapor permeability and solubility in water to films from vital gluten and better tensile strength than the films from "soft" and vital gluten. The films from vital gluten had higher elongation at break and oxygen permeability and also lower solubility in water than the films from the Brazilian wheat "soft" flours. In spite of the vital gluten showed greater mechanical resistance, desirable for the bakery products, for the purpose of developing gluten films Brazilian "semi-hard" wheat flours can be used instead of vital gluten, since they showed similar barrier and mechanical properties.

【 授权许可】

CC BY   
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