Effect of gluten addition and storage time on white pan bread quality: instrumental evaluation

Abstract

 Continuing an investigation into the different factors affecting the quality of white pan bread and the changes taking place during storage, on the basis of instrumental determinations of firmness using compression and bending tests, this second instalment addresses the influence of adding gluten to the dough. Three types of bread were prepared using three different water contents and three proportions of added gluten each. Firmness was evaluated at 24, 48 and 72 h. Addition of gluten significantly increased flexibility and significantly decreased firmness in the bread at the higher water content levels. It also improved the keeping properties of the bread by slowing the increase in firmness with time; this effect was also higher at the higher water content levels.