Table 3 Definition of gluten network types.

Classification by Lacunarity (−)

↓

0–0.16

↓

0.17–0.26

→

0.17–0.26

↑

0.17–0.26

↑

0.27–0.5

↑↑ >0.5

Branching rate (µm⁻²)

● ↓↓

●●●● ↑↑

●●● ↑↑

●● ↓

● ↓

● ↓↓

Protein width (µm)

●●● ↑

● ↓

●● ↓

●●● ↑

●●● ↑

●●●● ↑↑

Average protein length (µm)

●● ↓

●●●● ↑↑

●● ↑

●●● ↓

● ↓↓

● ↓↓

End-point rate (µm⁻²)

●●●● ↑↑

● ↓↓

●●● ↓

●● ↑

●●●● ↑↑

●●●● ↑↑

Network description

Ruptured protein threads, short protein segments

Uniform, dense and continuous structure, highly branched

Homogenous, very branched, elongated and distributed protein threads

Locally strengthened protein threads, continuous

Clustered agglomerates, densely arranged

Clustered agglomerates, widely scattered

Rheological characteristics

Low viscous

Highly viscous

Viscoelastic

Viscoelastic

Highly viscous

Low viscous

η₀ (Pa*s)

●

●●●

●●●

●●

●●●●

●

G* (Pa)

●

●●●●

●●●

●●

●●●●

●

z (−)

●

●●●

●●●

●●

●●●●

●●

tanδ (−)

●●●●

●●

●●

●●●

●

●●

J_el (−)

●

●●●

●●●

●●●

●●

●

J_0creep (1/Pa)

●●

●

●

●●

●

●●●

J_1creep, J_1rec, J_2rec, J_max, J_r (1/Pa)

●●●

●

●

●●

●

●●●●

Correspond to labels in Fig. 2

A

B

C

D

E

F

Correspond to network type of Lucas, et al.¹²

I

II

III

IV

V

Examples

GLU ≥ 30 mg/100 g flour,

BRN ≤ 200 mg/kg flour

RHL ≤ 49.8 ml/100 g flour

GOX ≥ 40 mg/kg flour,

TG ≤ 1000 mg/kg flour

ASC ≥ 50 mg/kg flour,

KBrO₃ ≥ 60 mg/kg flour

SHO ≤ 15 g/100 g flour

TG > 1000 mg/kg flour,

SHO ≥ 50 g/100 g flour

IHL ≥ 69.9 ml/100 g flour,

ROI ≥ 50 g/100 g flour