Quality parameters and baking performance of commercial gluten flours

Borla, Olinda Pérez; Motta, Estela; Saiz, Amelia Ivone; Fritz, R.

doi:10.1016/j.lwt.2004.02.013

Cited by 24 publications

(14 citation statements)

References 6 publications

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“…However the retrograded starch does not contain any protein to contribute to gluten formation and hence higher loaf volume could be due to the presence of a variety of sugars for the yeast to work on. The bread samples had loaf volumes that ranged from 1100 ± 65.66 mL to 1461.56 ± 45.05 mL which is within range of that reported for supplemented breads especially those with replaced flour [24,2].…”

Section: Loaf Volume Specific Volume and Density Of Breadssupporting

confidence: 75%

Application of Honey Powder in Bread and its Effect on Bread Characteristics

Sathivel¹

2013

J Food Process Technol

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Spray dried honey powder could serve as an alternative to sucrose in the bread making process. The objectives of this study were to produce a honey powder containing retrograded starch and use it as an alternative to sucrose in bread formulations. The honey powder was produced by spray drying honey using retrograded starch as a drying agent. Three bread formulations were prepared with (1) 100% liquid honey (HNY), (2) 50% substitution of Sugar with Honey Powder (SHP) and (3) 100% Honey Powder (HP). A bread formulation prepared with only sucrose was used as a control (S). Breads produced from all four formulations were analyzed for loaf volume, weight loss, density, specific volume, moisture content, texture, and freezable water. Triplicate experiments were conducted and data were statistically analyzed at α=0.05. Among the bread samples HP showed highest loaf volume (mL) at 1462 ± 45 while SHP, HNY and control showed decreasing loaf volumes at 1303 ± 199, 1155 ± 91 and 1100 ± 66, respectively. All bread samples showed an increase in firmness and HP had a lower rate of staling than the other bread samples during storage. Control bread samples contained more freezable water (g/g solid) at 0.21 ± 0.003 than HNY, SHP, and HP which had 0.20 ± 0.003, 0.19 ± 0.01 and 0.13 ± 0.01, respectively. The study demonstrated that spray dried honey powder with retrograded starch could be used as a substitute for sucrose in baking bread.

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Section: Loaf Volume Specific Volume and Density Of Breadssupporting

confidence: 75%

Application of Honey Powder in Bread and its Effect on Bread Characteristics

Sathivel¹

2013

J Food Process Technol

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“…Therefore, maintaining the integrity of the gluten is fundamental in successful dough growth. Experiments that used a mixture of wheat flour and commercial gluten showed an increase in bread volume and height (Borla and others 2004). Other studies have shown that the high proteolytic activity present in wheat flour negatively affects the baking process because of the progressive decrease gluten resistance (Kara and others 2005).…”

Section: Resultsmentioning

confidence: 99%

Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process

Oliveira

Meherb-Dini

Franco

et al. 2010

Journal of Food Science

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In recent years, the baking industry has focused its attention on substituting several chemical compounds with enzymes. Enzymes that hydrolyze nonstarch polysaccharides, such as xylanase, lead to the improvement of rheological properties of dough, loaf specific volume, and crumb firmness. The purpose of this study was to find a better solid-state fermentation substrate to produce high levels of xylanase and low levels of protease and amylase, which are enzymes involved in bread quality, from Thermoascus aurantiacus CBMAI 756. Wheat bran, corncob, and corn straw were used as energy sources. The enzyme extract of corncob showed high xylanase activity (130 U/mL) and low amylase and protease activity (<1 and 15 U/mL, respectively). This enzyme profile may be more profitable for the baking industry, because it results in a slower degradation of gluten. Our results confirm this finding, because the enzyme obtained by fermentation in corncob resulted in a gluten with a higher specific volume than all the other substrates that were tested. The crude xylanase presented maximum activity at a pH of 5, and the optimum temperature was 75 °C. It was stable up to 70 °C for an hour and at a pH range from 4 to 10.

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“…Assessors were guided to evaluate samples with a scale scoring from 0 to 6 (in increasing intensity of each characteristic). Two replicates of each sample were performed and results were presented in cobweb diagrams [8]. …”

Section: Methodsmentioning

confidence: 99%

“…In the current study, the incorporation of vital wheat gluten in bread samples prepared from frozen dough was studied. This was impelled by the fact that vital wheat gluten is reported to increase dough and bread yields and improve mixing tolerance and bread crumb texture while additionally enhancing the protein level and hence the nutritional value of the product [8,9,10]. Besides, wheat is unique among other grains due to its proteins (mainly gliadins and glutenins), which when hydrated, are disrupted and transformed into gluten.…”

Section: Introductionmentioning

confidence: 99%

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

Giannou

Tzia

2016

Foods

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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.

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Quality parameters and baking performance of commercial gluten flours

Cited by 24 publications

References 6 publications

Application of Honey Powder in Bread and its Effect on Bread Characteristics

Application of Honey Powder in Bread and its Effect on Bread Characteristics

Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process

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

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