Abstract
The gluten protein composition of wheat flour has a large influence on the quality as well as texture of the bread produced. In this study, we examined the effect of gluten protein composition on bread bolus texture during consumption. We substituted part or all of the commercially available wheat standard gluten (SG) for acid soluble gluten (ASG). We then prepared five types of reconstituted wheat flour with different gluten protein compositions, and made bread from each of these flours. Breads made using flours with high and low ASG substitution ratios did not differ with respect to hardness, but showed differences in cohesiveness. As the ASG content increased, simulated bread bolus hardness and adhesiveness decreased, as did the yield stress of the bread powder dispersion liquid. Based on a sensory evaluation, bread made with flour containing 100% ASG was softer and formed more coherent bread boluses than did the control bread (SG 100%). These results indicated that the gluten protein composition of wheat flour effects bread bolus texture during consumption.
