Effect of freeze-dried gluten addition on texture of hamburger buns

Wheat gluten is an economically important co-product from wheat flour and its applications are predominantly in baked goods, breakfast cereals, pet foods, and processed meat products. For application in bakery products, gluten must retain its natural viscoelastic properties as much as far as possibl...

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Bibliographic Details
Published in:Journal of cereal science 2005, Vol.41 (1), p.19-21
Main Authors: Esteller, M.S., Pitombo, R.N.M., Lannes, S.C.S.
Format: Article
Language:English
Subjects:
Bakery products
Biological and medical sciences
Cereal and baking product industries
Food engineering
Food industries
Freeze-dried gluten
Fundamental and applied biological sciences. Psychology
General aspects
Hamburger buns
Texture
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Summary:Wheat gluten is an economically important co-product from wheat flour and its applications are predominantly in baked goods, breakfast cereals, pet foods, and processed meat products. For application in bakery products, gluten must retain its natural viscoelastic properties as much as far as possible. Freeze-drying retains the biological value of raw materials, their structure, flavor, aroma, and color. In this study the effects of freeze-dried gluten addition on the firmness of hamburger buns was evaluated using a texture analyzer and compared with buns produced using wet gluten from the same flour. Hamburger buns produced with wet gluten had the better texture, but freeze-dried gluten addition is a good option because of its longer shelf life and better functional properties.
ISSN:0733-5210
1095-9963
DOI:10.1016/j.jcs.2004.08.013