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There is still considerable debate in the literature about the respective roles of starch and gluten in both the linear and non-linear rheology of wheat flour dough. Hence, to elucidate the individual contributions of gluten and starch to the overall dough behaviour, the rheological properties of dough and mixtures of different gluten-starch ratios were studied systematically in shear and extension, by means of an adequate rheological toolbox consisting of linear small amplitude oscillatory shear tests and non-linear tests such as creep-recovery in shear and uniaxial extension.The starch component plays a pivotal role in linear dough rheology. With increasing starch content, the linearity limit observed in oscillatory shear tests decreases as a power-law function. Starch also clearly affects the extensional viscosity at small strains. Consequently, in the linear region differences between different gluten systems may become obscured by the presence of starch. As breadmaking qualities are known to be intrinsically linked to the gluten network, it is imperative to probe the non-linear behaviour of dough in order to expose differences in flour quality. The quality differences between a strong and a weak flour type were revealed most clearly compliance in non-linear creep-recovery tests.Notwithstanding its earlier successful application to pure gluten gels, the accuracy of the critical gel model in predicting the linear rheological properties of dough was found to be limited, due to dough having a small linearity limit and a finite longest relaxation time.

The viscoelastic properties of wheat flour dough are known to be very sensitive to small changes in water content and mixing time. In this study the simple scaling law originally proposed by [Rheol. Acta 9, 497-500] to capture the water dependency of the dynamic moduli in small amplitude oscillatory shear, was also applied to creep-recovery shear tests and extensional tests. The scaling law turns out to be valid not only in the linear region, but to a certain extent also in the non-linear region. At sufficiently high water levels, a 'free' water phase exists in dough, which attenuates the starch-starch and gluten-starch interactions. Dough characterisation after different mixing times shows that overmixing may cause a disaggregation or even depolymerisation of the gluten network. The network breakdown, as well as the subsequent (partial) recovery, are clearly reflected in the value of the strain-hardening index, for which a maximum is reached at a mixing time close to the optimum as determined with the Mixograph. Finally, the gluten proteins turn out to be much less susceptible to overmixing in an oxygen-lean environment, which demonstrates the significant role of oxygen in the degradation process.

Polyacrylamide (PAM) hydrogels are commonly used as substrates for cell mechanical and mechanobiological studies because of their tunable stiffness and ease of handling. The dependence of bulk rheological and local elastic properties (assessed by Atomic Force Microscopy, or AFM) of PAM hydrogels on its composition and polymerization temperature has been extensively studied. PAM hydrogels swell when immersed in media, but the influence of swelling on local elastic properties is poorly characterized. Direct measurements of the effect of swelling on PAM elastic properties are scarce. We report here, for the first time, the direct measurements of volumetric swelling and local elastic properties of PAM gels throughout the post-polymerization swelling process until equilibrium. First, local and global elastic properties (measured by rheology), were obtained during polymerization in the absence of swelling, and showed good agreement with each other. Four PAM hydrogel compositions were characterized thus, with corresponding storage shear moduli (as measured immediately after polymerization) of 4,530 Pa (termed stiffest), 2,900 Pa (stiff), 538 Pa (soft), and 260 Pa (softest). Next, all compositions were subjected to swelling in phosphate buffered saline. Swelling ratios and local elastic moduli were measured at 0, 3, 6, 9, 12, and 24 h post-polymerization for the soft and softest compositions, and once daily till 6 days post-polymerization for all four compositions. For the stiffest and stiff gels, swelling ratio, and local elastic modulus changed negligibly with time, while for the soft and softest gels, substantial changes between Day 0 and Day 1 were found for both swelling ratio (increased by 21.6 and 133%, respectively), and local elastic modulus decreased (by 33.7 and 33.3%, respectively), substantially. Experimental data were analyzed by a model that combined ideal elastomer mechanics and poroelastic swelling kinetics model. Model predictions confirmed the validity of present measurements with respect to past studies where swelling and elastic properties were not measured simultaneously. The present study underlines the important effect swelling can have on PAM elastic properties and provides detailed quantitative data to guide the duration taken to reach equilibrium-a useful information for cell mechanics experiments. In addition, the simultaneous measurements of swelling and local elastic moduli provide novel data for the validation of theoretical models.

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DOI to the publisher's website. • The final author version and the galley proof are versions of the publication after peer review. • The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publication General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal. If the publication is distributed under the terms of Article 25fa of the Dutch Copyright Act, indicated by the "Taverne" license above, please follow below link for the End User Agreement:

The enzymes glucose oxidase and transglutaminase are frequently used to improve the breadmaking performance of wheat flours, as they have the ability to considerably alter the viscoelastic nature of the gluten network. To evaluate a flour's breadmaking performance, rheological tests offer an attractive framework. In this study, the rheological impact of adding glucose oxidase or transglutaminase to wheat flour dough is investigated by means of linear oscillatory shear tests, creep-recovery shear tests and startup extensional tests. The former tests reveal that the enzymes render the dough stiffer and enhance its elastic character, until saturation is reached. In the breadmaking process, the use of excessive amounts of enzyme is known to be counterproductive. The strain-hardening index clearly reveals this overcross-linking effect. Besides enzymes, the gluten network can also be reinforced by adding supplementary gluten, which was indeed found to enhance the extent of strain-hardening.