Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Abstract

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74-2.38 mL/g (baking mixture) and 4.25-5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.