IS WET GLUTEN GOOD FOR BAKING

Fresh, refrigerated, frozen, and dry protein concentrates and glutens were evaluated in nonyeasted and yeasted doughs and in breadmaking. Al l tested samples affected the end-use properties in a comparable manne r. The flour fortified by wet gluten showed a water absorption increas e of 11-12%. All samples except the protein concentrate obtained from commercial flour prolonged mixing time of the control flour. The dry g luten extended mixing time 56-100%, while wet gluten extended it 11-50 %. Freezing of wet gluten reduced mixing time as compared to dry glute n. 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 w as not affected by storage. Gluten increased the volume of bread by 45 .5-65.0 cm(3) per 1% of gluten protein. The wet form of gluten gave be tter response in baking, presumably as the result of good interaction with the endogenous gluten of the low-protein base flour. The effect o f storage conditions on gluten functionality depends on protein conten t and especially on protein quality.