Abstract
To clarify the properties of wheat gluten flour blended to wheat flour, Food Rheometer was applied for the measurement of the strain and stress for a dough sheet, when it is ruptured by stretching under constant rate of load.
The relation among stress h, strain a, and extensibility product S (≈ h·a) of the dough sheet and loaf volume of the bread were observed.
High correlation was observed between extensibility product and loaf volume of bread, on baking the bread with (1) wheat flour, (2) wheat flour enriched with spray-dried wheat gluten, (3) wheat flour blended with other proteins than wheat protein.
It was shown that this method can be applied for the study on properties of wheat gluten products in dough formation.
