Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume
Summary. Vital gluten supplements weak wheat flour in baking, but different samples produce inconsistent bread volumes despite identical recipes. This study tested ten vital gluten samples and found that protein composition and chemical structure did not explain performance differences. Instead, each sample's water absorption capacity determined its optimal functionality and final bread volume, with different samples requiring different water levels to achieve peak results.
Cite this article
Schopf, M., & Scherf, K. A.. (2021). Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume. Foods. https://doi.org/10.3390/foods10020228
Schopf, Marina, and Katharina Anne Scherf. “Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume.” Foods, 2021. https://doi.org/10.3390/foods10020228.
Schopf, Marina, and Katharina Anne Scherf. 2021. “Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume.” Foods. https://doi.org/10.3390/foods10020228.
@article{schopf-2021-water-absorption-capacity-determines-functionality,
title = {Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume},
author = {Marina Schopf and Katharina Anne Scherf},
journal = {Foods},
year = {2021},
doi = {10.3390/foods10020228},
url = {https://doi.org/10.3390/foods10020228}
}
TY - JOUR TI - Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume AU - Marina Schopf AU - Katharina Anne Scherf JO - Foods PY - 2021 DO - 10.3390/foods10020228 UR - https://doi.org/10.3390/foods10020228 ER -
Details
- DOI
- 10.3390/foods10020228
- Countries
- Germany
- Regions
- Europe
- Categories
- food-systems, general-innovation
- Added
- 2026-04-28