Mechanical properties of wiener batters substituted with vital wheat gluten (VWG) or acid‐solubilized (deamidated) VWG were studied. Substitution led to decreased storage (G') and loss (G”) moduli. Cooking profiles showed initial modulus decreases due to fat melting, with G’ reaching minimum around 50‐55°C, followed by rapid increases. Sharp G” and tan 5 transitions appeared near 48°C. Substitution caused upward shift in transition temperatures, and at 20%, decreased moduli. Substitution caused no significant (p < 0.05) decreases in cook yield or texture. Microscopical examination revealed random binding of gluten to meat protein, forming continuous networks. Batters containing deamidated gluten had structure similar to all‐meat or VWG‐substituted batters.
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‐Y. et al. (1991) studied this question.