Network formation in glycerol plasticized wheat gluten as viewed by extensional deformation and stress relaxation: Final conclusions

The aim of the present work has been to study the influence of rest time on the structural development of gluten/glycerol mixtures with gluten volume fraction ranging from 0.56 to 0.75 by equibiaxial and uniaxial deformations at room temperature. The Gaussian and the Mooney–Rivlin relations are used to evaluate shear moduli at small and medium strains and the Kohlrausch–Williams–Watts (KWW) model is used to analysis relaxation modulus at biaxial strain 0.7. Shear moduli and average relaxation time are discussed in relation to gluten content for the mixtures with a rest time of 150 min and also to a mixture of 0.61 gluten volume fraction with different rest times.