GAS-FORMATION AND GAS RETENTION .2. ROLE OF VITAL GLUTEN DURING BAKING OF BREAD FROM LOW-PROTEIN OR FIBER-ENRICHED FLOUR

Dough rise, gas formation, and gas retention were examined as affected by the addition of commercial vital gluten to a low-protein soft whea t flour or to a high-protein hard wheat flour in which 10% flour was r eplaced by wheat bran. Dry or wet gluten was added to increase the pro tein content of a low-protein flour by 3-5%. The form (dry or wet) and especially the amount of added gluten influenced dough rise, gas form ation, and gas retention, which were continuously recorded during ferm entation by the Rheofermentometer. The volume of dough under constrain t (by a fixed weight) rose by 7-10% per 1% increase in gluten protein during fermentation for a specific high-quality gluten, depending on t he form of the added gluten. When high-protein flour was enriched by d ietary fiber (replacement mode), dough rise was impaired as a result o f dilution of functional protein, However, it was possible to compensa te, to various degrees, for the volume decrease when the dough was sup plemented by high-quality gluten and baked in a bread-making machine o r baked according to the AACC straight-dough method (100 g of flour).