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KMID : 1134820130420010076
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 1 p.76 ~ p.82
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Effects of Vital Wheat Gluten on Quality Characteristics of White Pan Bread Containing Resistant Starch
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Kim Yu-Jin
Lee Jeong-Hoon
Choi Mi-Jung
Choi Doo-Ri
Lee Si-Kyung
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Abstract
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This study was carried out to evaluate the effect of wheat gluten on quality characteristics of white pan bread with 10% resistant starch. White pan bread was fortified with wheat gluten at levels of 2%, 4% and 6% w/w. The pH of dough and white pan bread, specific loaf volume, water activity, baking loss rate, crumb color, hardness, and sensory evaluation were analyzed for quality characteristics. The pH of processed dough and white pan bread with additional vital wheat gluten was lower than that of control, and pH increased with increasing wheat gluten content. Water activity was lower in white pan bread with added vital wheat gluten than in the control, however there were no significant differences. Specific loaf volume revealed a higher value in tests than in the control, and the products revealed a higher specific loaf volume with higher amounts of vital wheat gluten. However, the baking loss rate decreased with increasing wheat gluten content. In terms of crumb color analysis, L, a, and b values lowered with increasing wheat gluten. Hardness appeared to be lower in tests than in the control, and the test with 6% wheat gluten showed the lowest value among the products. In a sensory evaluation, the product with 4% wheat gluten revealed the highest score. As a result of this study, 4% wheat gluten is considered to be the reasonable level in preparing white pan bread with 10% resistant starch.
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KEYWORD
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wheat gluten, quality characteristics, resistant starch
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