Abstract:In order to explore the effect of glutenin, gliadin and their different proportions on the quality of bread, gluten, the extracted glutenin and gliadin from wheat gluten were respectively added into bread, and the qulity of bread was evaluated based on the specific volume of various breads. The results showed that all of them could increase bread specific volume. The improvement effect of glutenin and gliadin was comparable when they were added at a mass fraction of 1.5% (calculated on the amount of flour). The glutenin and gliadin were then added into the bread at a new ratio. The specific volume increased by 11.4% and the hardness of bread decreased, compared with that of the blank group, when the ratio of glutenin/gliadin was 3:1 and they were added at a mass fraction of 1.1% (calculated on the amount of flour). After 5-day storage, the hardness increment of bread was 13.1% which was lower than that of the blank group, indicating an inhibition on bread aging. This anti-staling effect was more effective than that of bread with gluten added at a mass fraction of 1.5% (calculated on the amount of flour).
