Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Abstract

Edible films based on gluten from 4 types of Brazilian wheat flour were prepared, and their mechanical and barrier properies compared with commercial films made using vital gluten. Films were produced using 2 semi-hard wheat flours (EMBRAPA 22 and 42) and 2 soft wheat flours (Triso BR 23 and EMBRAPA 119), and examined for permeability (water vapour, O2), tensile strength, percent elongation at break, water solubility and surface morphology. Films prepared from semi-hard wheat flours showed similar water vapour permeability and water solubility to vital gluten films, and better tensile strength, than vital gluten films and films produced using soft wheat flours. Films from soft wheat flours showed lower elongation at break and O2 permeability, and higher water solubility than vital gluten films. It is concluded that edible films prepared from semi-hard wheat flours can be used as alternatives to vital gluten films as they demonstrate similar barrier and mechanical properties.