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Effect of adding acid‐soluble wheat protein to dough on quality stabilization of products in bread‐making
Author(s) -
Arai Chiaki,
Hirose Rieko,
Tozaki Mikiko,
Nakamura Satoshi,
Yamaguchi Satoshi,
Suzuki Minoru,
Miyamori Kiyokatsu,
Noguchi Tomohiro,
Takano Katsumi
Publication year - 2020
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10293
Subject(s) - farinograph , bread making , food science , gluten , rheology , chemistry , leavening agent , wheat flour , microstructure , molding (decorative) , composite material , materials science , crystallography , fermentation
Backgrounds and objectives Time differences in processing with mechanized bread‐making cause changes in the rheological properties of dough. The effect of the addition of acid‐soluble wheat protein (ASP), mainly composed of gliadin, on these changes was examined. Findings Bread rolls were prepared from the same batch of dough in two different floor times. The shape of bread rolls became wider when the floor time was extended to 40 min compared with the normal time of 20 min. The addition of ASP to dough (0.5% or 0.75%) led to a reduction in the influence of the time difference. The stress applied to the sheeting roller in the molding process increased with extended floor times, although this was suppressed by the addition of ASP. Farinograph and extensigraph results as well as the results of the microstructure analysis performed using a scanning electron microscope showed that the addition of ASP to dough favorably changed the gluten network structure. Conclusions In mechanized bread‐making, the addition of ASP contributed to the uniformity of the product quality by suppressing changes in the rheological properties of dough during production. Significance and novelty The results revealed that the addition of ASP could potentially provide industrial uniformity to various bread products in mechanized bread‐making.