Quality Characteristics of Commercial Vital Gluten and Its Usage in Rice Flour Bread

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  • 市販活性グルテンの品質特性と米粉食パンへの利用
  • シハン カッセイ グルテン ノ ヒンシツ トクセイ ト ビゼフン ショクパン エ ノ リヨウ

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Abstract

This study compared the nutrient composition, pH, color, water absorption capacity and characteristic rupture strength of gluten gel in commercial vital glutens prepared under varying drying processes and with different additives. The results showed that the pH of gluten in particular was greatly affected by the acetic acid, ammonia and sulfites used in the manufacturing process. The rupture strength of gluten gel reached its maximum at around pH 6 and declined once the pH shifted to either a more acidic or alkaline condition. When 20% of the rice flour was replaced with the vital glutens for rice flour bread, loaf height and specific volume were affected by the gluten pH. Loaf height and specific volume decreased when the pH shifted from around pH 6 to either a more acidic or alkaline condition, indicating a strong correlation between these parameters. Furthermore, the compressive strength of rice flour bread tended to be greater with higher gluten pH values. Based on the results of loaf height, specific volume, compressive strength, cross-sectional images of the bread structure and sensory tests, vital gluten manufactured without any additives was found to be the most appropriate gluten for rice flour breads.

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