Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breads
| dc.contributor.author | Traksmaa, Anna | |
| dc.contributor.author | Kaleda, Aleksei | |
| dc.contributor.author | Nurme, Britta | |
| dc.contributor.author | Laos, Katrin | |
| dc.date.accessioned | 2023-09-20T09:29:58Z | |
| dc.date.available | 2023-09-20T09:29:58Z | |
| dc.date.issued | 2023 | |
| dc.description | Received: February 11th, 2023 ; Accepted: July 13th, 2023 ; Published: September 10th, 2023 ; Correspondence: anna.traksmaa@taltech.ee | eng |
| dc.description.abstract | 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. | eng |
| dc.identifier.issn | 2228-4907 | |
| dc.identifier.publication | Agronomy Research, 2023, vol. 21, no. 3, pp. 1361–1373 | eng |
| dc.identifier.uri | http://hdl.handle.net/10492/8615 | |
| dc.identifier.uri | https://doi.org/10.15159/ar.23.082 | |
| dc.publisher | Estonian University of Life Sciences | eng |
| dc.rights | Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) | eng |
| dc.rights | info:eu-repo/semantics/openAccess | eng |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject | commercial gluten | eng |
| dc.subject | rye and buckwheat bread | eng |
| dc.subject | sensory profile | eng |
| dc.subject | texture profile | eng |
| dc.subject | viscoelastic properties | eng |
| dc.subject | articles | eng |
| dc.title | Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breads | eng |
| dc.type | info:eu-repo/semantics/article | eng |
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