Influence of gluten addition on rheological, pasting, thermal, textural properties and bread making quality of wheat varieties

Abstract

Gluten was incorporated to wheat flour to study its effect on rheological, pasting, thermal, textural and bread making quality. Addition of gluten resulted in an increase in water absorption capacity and dough development time of flour samples. A significant decline in peak viscosity, hot paste viscosity, breakdown, setback and final viscosity were observed with augmentation of gluten in wheat varieties. No remarkable difference was observed in pasting temperature with the addition of gluten. There was a noteworthy increase in peak temperature and decrease in enthalpies of wheat flours due to incorporation of gluten. Hardness, cohesiveness and adhesiveness of the flour gel lowered upon addition of gluten while the springiness showed an uptrend. It was concocted that the loaf volume of bread of variety WH 542 increased linearly with gluten incorporation up to a level of 15% and then decreased, while in variety C 306 with 18% gluten level maximum loaf volume was observed. Insights in dough rheology, pasting, thermal, textural and bread quality characteristics revealed that the addition of gluten enhanced the dough strength, peak temperature, springiness and bread making quality of weak variety C 306 more than the strong variety WH 542.