addition of vital wheat gluten to enhance the quality characteristics of frozen dough products

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ID: 135744
2016
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Abstract
The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight loss, specific volume, crust, and crumb color, texture, and sensory evaluation. Dough behavior at sub-zero temperatures was further examined for control samples and samples with 6% gluten using Differential Scanning Calorimetry (DSC), while their low molecular sugar content (fructose, glucose, sucrose) was measured using High Pressure Liquid Chromatography (HPLC), as it can be associated with yeast viability and dough freezing point depression. The most stable samples were those with 4% and 6% gluten (for white flour) and those with 4% and 5% gluten (for whole-wheat flour). Gluten addition raised the freezing point of dough samples and preserved low molecular sugar generation after prolonged storage.
Reference Key
giannou2016foodsaddition Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Virginia Giannou;Constantina Tzia
Journal journal of biological chemistry
Year 2016
DOI
10.3390/foods5010006
URL
http://www.mdpi.com/2304-8158/5/1/6
Keywords
quality gluten breadchemical technology

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