Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breads
Laen...
Kuupäev
2023
Kättesaadav alates
Autorid
Traksmaa, Anna
Kaleda, Aleksei
Nurme, Britta
Laos, Katrin
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian University of Life Sciences
Abstrakt
Bread producers use vital wheat gluten to enhance the quality of their products.
However, commercial isolated glutens could have different properties and therefore influence the
properties of the final products. As studies on the quality properties of glutens and their effect on
the final baking products are limited, the aim of this study was to characterize commercial isolated
glutens and the effect of their addition on the textural and sensory properties of rye and buckwheat
breads. Three glutens were tested for water binding capacity (WBC), gluten index (GI), protein
sedimentation, and resistance using modified methods. Afterwards, three different bread recipes
were developed and commercial glutens were tested in each model bread. The commercial
glutens had different physicochemical and viscoelastic properties, which were below the typical
values of native glutens (GI was 36‒46%, extensibility- 48‒78 mm). Breads also had different
sensorial and textural properties, which diverged more during storage. The sour taste intensity
and springiness of the rye bread increased, while its moistness, adhesiveness, and typical odour
intensity decreased. Fresh and staled rye toast breads were softer and more porous. The
buckwheat bread was the most stable, though it was drier and springier after storage. The effect
of gluten was specific to the bread recipe and was uncorrelated with the gluten quality properties
individually. However, gluten with the intermediate values of WBC, sedimentation, and
extensibility, also resulted in breads with intermediate sensory properties. Thus, it is possible to
enhance specific properties of bread using commercial glutens with different quality attributes.
Kirjeldus
Received: February 11th, 2023 ; Accepted: July 13th, 2023 ; Published: September 10th, 2023 ; Correspondence: anna.traksmaa@taltech.ee
Märksõnad
commercial gluten, rye and buckwheat bread, sensory profile, texture profile, viscoelastic properties, articles