Abstract
The aim of the study was to investigate the rheological properties of gluten obtained from six new wheat strains and to determine the correlations between these properties. There were significant differences in rheological properties of gluten obtained from different wheat strains. Gluten behaved like a viscoelastic material with storage moduli several times higher than loss moduli. A dynamic mechanical analysis showed that gluten could be treated as a weak gel. There was a linear correlation between storage moduli and the maximal extensional force, which can support the thesis that the same factor is responsible for small and large strain rheological properties, which is probably the degree of gluten crosslinking.
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