Effect of heated gluten on bread-making qualities of yudane dough
2017
Yamada, D. (Pasco Shikishima Corporation, Nagoya, Aichi (Japan)) | Inoue, S. | Yoshino, S. | Tsuboi, K. | Koaze, H. | Yamauchi, H.
This study aimed to investigate the effect of heated gluten on the bread-making qualities of Yudane dough. Yudane is a type of bread dough made by mixing boiling water with flour. Various bread-making tests were performed using non-heated wheat starch and heated freeze-dried gluten, which was used to imitate Yudane dough. The imitation Yudane dough was prepared by mixing heated gluten (prepared by heating a mixture of freeze-dried gluten and water from 55 to 80degC in increments of 5degC) with non-heated wheat starch. The imitation Yudane dough was then added to flour dough at 20 % (w/w, flour base). Compared with the control dough (without heated gluten), the dough mixed with imitation Yudane dough (with heated gluten) had longer dough development time, and higher gas retention and specific loaf volume. These improvements in bread-making quality were mainly related to the partially denatured gluten present in the imitation Yudane dough. In addition, the bread made with imitation Yudane dough (including denatured gluten) showed a slow staling rate, attributable to the increased molecular weight of the heated gluten compared to the native gluten.
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