Effect of Vital Wheat Gluten on the Quality Characteristics of the Dough Frozen after 1st Fermentation

활성글루텐이 1차발효 후 냉동한 생지의 품질특성에 미치는 영향

  • Choi, Doo-Ri (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Lee, Jeong-Hoon (Department of Hotel Culinary Arts, Ansan College of Technology) ;
  • Yoon, Yoh-Chang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
  • 최두리 (건국대학교 응용생물화학과) ;
  • 이정훈 (안산공과대학 호텔조리과) ;
  • 윤여창 (건국대학교 축산식품생물공학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2005.02.28


Frozen dough made by sponge and dough method using sweet dough formula was quickly frozen at $-40^{\circ}C$ and stored for 8 weeks at $-20^{\circ}C$. Effects of vital wheat gluten on number of yeast cells, bread volume, specific loaf volume, hardness, and sensory properties of bread were investigated. Dough added with 4% vital wheat gluten showed higher yeast cell survival rate during freeze storage and larger specific loaf volume than other doughs. Hardness value increased with increasing amount of vital wheat gluten added, whereas, in frozen dough stored more than 4 weeks, dough added with 2% vital wheat gluten showed lower hardness value than others. Bread made with 4% vital wheat gluten showed highest sensory score.


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