Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products
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%,...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2016-01-01
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| Series: | Foods |
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| Online Access: | http://www.mdpi.com/2304-8158/5/1/6 |
| _version_ | 1818056876662718464 |
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| author | Virginia Giannou Constantina Tzia |
| author_facet | Virginia Giannou Constantina Tzia |
| author_sort | Virginia Giannou |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-10T12:35:49Z |
| format | Article |
| id | doaj.art-e892fb72c305485db322055d4eeacf64 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-10T12:35:49Z |
| publishDate | 2016-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e892fb72c305485db322055d4eeacf642022-12-22T01:48:39ZengMDPI AGFoods2304-81582016-01-0151610.3390/foods5010006foods5010006Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough ProductsVirginia Giannou0Constantina Tzia1Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli Zografou, 15780 Athens, GreeceLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli Zografou, 15780 Athens, GreeceThe 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.http://www.mdpi.com/2304-8158/5/1/6frozen doughglutenqualitybread |
| spellingShingle | Virginia Giannou Constantina Tzia Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products Foods frozen dough gluten quality bread |
| title | Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products |
| title_full | Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products |
| title_fullStr | Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products |
| title_full_unstemmed | Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products |
| title_short | Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products |
| title_sort | addition of vital wheat gluten to enhance the quality characteristics of frozen dough products |
| topic | frozen dough gluten quality bread |
| url | http://www.mdpi.com/2304-8158/5/1/6 |
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