食品加工与技术杂志

抽象的

Effects of Vital Gluten Enrichment on Qualities of Value Added Products

Mekuria B and Emire SA

The aim of this research was to study the effects of vital gluten enrichment on qualities of pasta flour, bread and biscuit products. The proportions of vital gluten powder added to wheat flour and the blend of wheat flour and corn flour were 3% and 6%. The Farinograph values, wet gluten, protein, ash, color grade and falling number of wheat flour, corn flour, the composite flours of wheat and corn as well as vital gluten blended flours were determined and compared with the normal flours used for pasta, bread and biscuit production. The effects of vital gluten enhancement on product qualities were assessed by formulating pasta flour, bread and biscuit products; respectively. Consequently, the highest wet gluten content of flours for 3% and 6% vital gluten supplemented flours were 41.8% and 46.67%; respectively. Vital gluten supplemented flours for bread production exhibited better wet gluten content. The protein content was higher (13.10%) than the normal bread (10.53%). Enhanced protein and crispiness of biscuit was obtained by blending soft wheat and corn flours and enriching them with vital gluten. The sensory qualities of both bread and biscuit products were acceptable by panelists. It was also possible to obtain suitable and quality pasta wheat flour by enriching the locally available hard wheat varieties with vital gluten. It is consequently critical to enhance the local wheat varieties with vital gluten to enlarge their protein qualities which can be used for protein enriched value added products manufacturing industries.