Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products

The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight ...

The Role of Gluten Elasticity in the Baking Quality of Wheat

"Elasticity" in bakery is a sensory perception that is felt when the dough is rapidly stretched and released. Elasticity is good when the dough contracts rapidly to approximately its original shape. In another test the baker tries to stretch the dough into a thin membrane (Fig. 82). The formation of membranes with no fissures is attributed to good gluten quality 14 The Role of Gluten Elasticity...

from linguistics to literature: a linguistic approach to the study of linguistic deviations in the turkish divan of shahriar

chapter i provides an overview of structural linguistics and touches upon the saussurean dichotomies with the final goal of exploring their relevance to the stylistic studies of literature. to provide evidence for the singificance of the study, chapter ii deals with the controversial issue of linguistics and literature, and presents opposing views which, at the same time, have been central to t...

Gluten-Free Bread Quality: A Review of the Improving Factors

Celiac disease is the inability of the small intestine to tolerate some cereal prolamin with sequence specific oligopeptide. Wheat gliadin, rye secalins and barley hordenine are the main proteins involved in the disease mechanisms and may provoke an inflammatory process to damage the small intestine. There are different methods to overcome the problems for such patients one of them is using glu...

Agronomic characteristics and baking quality of twelve wheat varieties grown in iran