2009•现代农业科技Requires access
Effect of Vital Wheat Gluten on the Rheological Properties and the Fermentation Capacity of Frozen Dough
Yang Ming-duo
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Abstract
The objective of this study was to determine the effects of different proportion of vital wheat gluten on the rheological properties and the fermentation capacity of frozen dough.The results showed that the vital wheat gluten considerably improved the rheological properties and the quality of frozen dough.The quality of frozen dough was the best when vital wheat gluten was up to 2%.Vital wheat gluten also had a positive effect on the gassing power of frozen dough,and improved the fermentation capacity of frozen dough.The fermentation capacity of frozen dough was the best when vital wheat gluten was up to 1%.