VISCOELASTIC PROPERTIES OF WHEY PROTEIN CONCENTRATE GELS WITH HONEY AND WHEAT FLOUR AT DIFFERENT pH

Viscoelasticity of heat‐induced gels from whey protein concentrate, with different contents of honey and wheat flour, and prepared at pH 3.75, 4.2 and 7.0, was studied by using dynamic rheological assays. The elastic modulus of gels prepared at neutral pH was higher than the corresponding to acidic gels, probably due to the fact that sulphydryl‐disulfide interchange reactions are favored at neutral pH. Honey decreased the elastic modulus and increased the viscous modulus and the complex viscosity in all conditions assayed. Wheat flour increased the elastic modulus, and all samples exhibited a gel‐type behavior except at high honey content. PRACTICAL APPLICATIONS Honey and wheat flour modifies the properties of whey protein concentrate gels. Both components have opposite effects: honey increases the viscous‐like behavior and wheat flour the solid‐like behavior of gels in all conditions assayed. The different characteristics of gels prepared at different pHs and with different amounts of honey and wheat flour could be used in different formulated foods, as desserts.