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Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products

Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli Zografou, 15780 Athens, Greece
Author to whom correspondence should be addressed.
Academic Editor: Anthony Fardet
Received: 1 October 2015 / Revised: 18 December 2015 / Accepted: 29 December 2015 / Published: 6 January 2016
(This article belongs to the Special Issue Coarse Food Grain)
Full-Text   |   PDF [2417 KB, uploaded 6 January 2016]   |  


The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight loss, specific volume, crust, and crumb color, texture, and sensory evaluation. Dough behavior at sub-zero temperatures was further examined for control samples and samples with 6% gluten using Differential Scanning Calorimetry (DSC), while their low molecular sugar content (fructose, glucose, sucrose) was measured using High Pressure Liquid Chromatography (HPLC), as it can be associated with yeast viability and dough freezing point depression. The most stable samples were those with 4% and 6% gluten (for white flour) and those with 4% and 5% gluten (for whole-wheat flour). Gluten addition raised the freezing point of dough samples and preserved low molecular sugar generation after prolonged storage. View Full-Text
Keywords: frozen dough; gluten; quality; bread frozen dough; gluten; quality; bread

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Giannou, V.; Tzia, C. Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products. Foods 2016, 5, 6.

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