Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality
作者： Mouming Zhao , Jinshui Wang , Yueming Jiang
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摘要: Summary Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off 50 kDa. The effects the (WGH) its UF on mixing behaviour viscoelastic properties dough presented. WGH modified dough. addition these improved characteristics A significant (p<0.05) effect 50-K fraction was observed. After adding fractions, bread considered acceptable by sensory panel. Also, resulted in increase crumb firmness, while made flour permeate (P) showed softer crumbs compared to that flour. Moreover, had anti-staling for during storage. Hence, are products promising potential baking products.
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