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2014•Shipin yanjiu yu kaifaRequires access

Effect of Wheat Gluten on the Dough Technological Properties of Chinese Traditional Steam-bread

Shi Xue-che

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Abstract

In this study, by adding wheat gluten, wet gluten content and gluten index are expected to vary widely with the percentages of wheat gluten used. The experiment results indicated that: the percentage of wheat gluten blends increased, scores for sensory properties improved. To achieve the best result of this experiment, the best craft were obtained: temperature is 38 ℃, adding level of wheat gluten is 1 %, adding level of yeast is 1 %,holding time is 75 min.

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What this paper is about

In this study, by adding wheat gluten, wet gluten content and gluten index are expected to vary widely with the percentages of wheat gluten used. The experiment results indicated that: the percentage of wheat gluten blends increased, scores for sensory properties improved. To achieve the best result of this experiment, the best craft were obtained: temperature is 38 ℃, adding level of wheat gluten is 1 %, adding level of yeast is 1 %,holding time is 75 min.

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Available abstract

In this study, by adding wheat gluten, wet gluten content and gluten index are expected to vary widely with the percentages of wheat gluten used. The experiment results indicated that: the percentage of wheat gluten blends increased, scores for sensory properties improved. To achieve the best result of this experiment, the best craft were obtained: temperature is 38 ℃, adding level of wheat gluten is 1 %, adding level of yeast is 1 %,holding time is 75 min.

Key concepts: Gluten, Wheat gluten, Food science, Wheat flour, Steamed bread, Mathematics, Chemistry

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