Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products

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.

Determination of Gluten Peptides Associated with Celiac Disease by Mass Spectrometry

“…Due to these properties, wheat is recognized as the most suitable raw material for bread and pasta-making. Vital wheat gluten is a raw material widely added in gluten-based food products to improve quality and sensory properties and can be obtained from washing the viscoelastic dough, removing the water-soluble components [3,4].…”

Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread

“…These findings are in agreement with similar studies (Das et al, 2013), which reported that fennel seed addition increased the firmness of white bread. Hardness is mainly attributed to the solid / water ratio, the effect of added fennel powder on bread viscosity and increase of moisture in the composite bread (Amir et al, 2013;Giannou and Tzia, 2016). …”

Effect of wheat flour with different quality in the process of making flour products

“…After a period of water bath, it was centrifuged in a centrifuge to weigh the mass of precipitate and supernatant respectively after drying. The calculation formulas of water absorption and water solubility [14] are as follows: where WAI and WSI stand for water absorption index and water solubility index, M 1 is the mass of the sample used for testing, M 2 is the mass of centrifugal pipe, M 3 is the mass of aluminum box, M 4 is the total mass of supernatant and aluminum box after drying, and M 5 is the total mass of the centrifuged sediment and the centrifuge tube. (6) Measurement of oil holding capacity of flour product: some flour product sample was taken and soaked in vegetable oil for half an hour.…”