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US 11,697,691 B2Granted
Assessing and improving wheat gluten quality with rheometric analysis
AssigneeArdent Mills, LLC
InventorScott R. Frazer
Life of this patent
Estimating the term…
Abstract
Disclosed herein is a method of assessing rheology characteristics of vital wheat gluten to determine how to improve the quality of VWG product and the choice of VWG for a particular product.
Claims19
A method of making vital wheat gluten (VWG), comprising:
- determining a quality feature of VWG obtained from a sample VWG-starch mixture by:
- determining, from a rheometric analysis of the VWG, a sample viscosity plateau, a sample starch gelatinization portion, and a sample glutenin viscosity peak that is between the sample viscosity plateau and the sample starch gelatinization portion;
- and
- comparing a standard viscosity plateau to the sample viscosity plateau;
- adjusting a drying temperature until a difference between the standard viscosity plateau and the sample viscosity plateau is less than or equal to 1.2 newton meters (Nm).
2 more elements
A method of making vital wheat gluten (VWG), comprising:
- determining a quality feature of VWG obtained from a sample VWG-starch mixture by:
- determining, from a rheometric analysis of the VWG, a sample viscosity plateau, a sample starch gelatinization portion, and a sample glutenin viscosity peak that is between the sample viscosity plateau and the sample starch gelatinization portion;
- and
- comparing a standard viscosity plateau to the sample viscosity plateau;
- adjusting a pH until a difference between the standard viscosity plateau and the sample viscosity plateau is less than or equal to 1.2 newton meters (Nm).
2 more elements
A method of making vital wheat gluten (VWG), comprising:
- determining a quality feature of VWG obtained from a sample VWG-starch mixture by:
- determining, from a rheometric analysis of the VWG, a sample viscosity plateau, a sample starch gelatinization portion, and a sample glutenin viscosity peak that is between the sample viscosity plateau and the sample starch gelatinization portion;
- and
- comparing a standard glutenin viscosity peak to the sample glutenin viscosity peak;
- adjusting a pH until a difference between the standard glutenin viscosity peak and the sample glutenin viscosity peak is less than or equal to 1.2 newton meters (Nm).
2 more elements
Dependencies are inferred from the claim text.