Abstract:

【Objective】 Relationship between properties of vital wheat gluten and characteristics of extrusion texturization was investigated to clarify the main features and breeding objectives of wheat varieties suitable for extrusion. The extrusion texturization characteristics include torque, pressure and extrudate properties, such as tensile break strength, texturization degree, hardness, springiness, cohesiveness, and chewiness. 【Method】 Vital wheat glutens made from 29 wheat varieties were processed through a Brabender DSE-25 twin-screw extruder. The data were analyzed using statistic methods of correlation analysis. 【Result】 The results showed that the protein content of vital wheat gluten was positively correlated with torque, pressure during extrusion, and hardness, springiness, cohesiveness and chewiness of extrudate (α=0.01), and negatively correlated with texturization degree of extrudate ( α=0.05). The glutenin content was positively correlated with torque, pressure and cohesiveness (α=0.05), and negatively correlated with texturization degree (α=0.01). 【Conclusion】 The protein content and glutenin content of vital wheat gluten influence extrusion system parameters and extrudate texture properties. Protein content and glutenin content of vital wheat gluten promote the strength of the extrudate. As gluten is always added into defatted soybean or peanut flour to improve the quality of texturized products, high protein content, high glutenin content and water absorption of gluten should be considered in wheat breeding, especially for extrusion.

Key words: wheat varieties, vital wheat gluten, glutenin, extrusion texturization, correlation analysis