Fresh, refrigerated, frozen, and dry protein concentrates and glutens were evaluated in nonyeasted and yeasted doughs and in breadmaking. All tested samples affected the end-use properties in a comparable manner. The flour fortified by wet gluten showed a water absorption increase of 11-12%. All samples except the protein concentrate obtained from commercial flour prolonged mixing time of the control flour. The dry gluten extended mixing time 56-100%, while wet gluten extended it 11-12%. Freezing of wet gluten reduced mixing time as compared to dry gluten. All protein concentrate and gluten samples increased the height of yeasted doughs by 5.8-6.2 mm per 1% of gluten protein. This increase was not affected by storage. Gluten increased the volume of bread by 45.5-65.0 cm3 per 1% of gluten protein. The wet form of gluten gave better response in baking, presumably as the result of good interaction with the endogenous gluten of the low-protein base flour. The effect of storage conditions on gluten functionality depends on protein content and especially on protein quality.
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