1. Analysis of wheat gluten quality

We use three samples respectively from Europe, FISINO and other Chinese manufacturer to test the quality of wheat gluten. 

Here are the results of wheat gluten quality in Table 1.

 Table 1. Wheat gluten quality test results

The  results  indicate  some  quality  differences  among  tested  wheat  gluten samples.

The Protein (Nx5,7; d.s.) content of FISINO is higher than Europe sample or other Chinese sample.

The moisture content of FISINO and Europe samples is 10% higher than other sample. 

The ash content of FISINO,Europe and other samples is an average similar.

The protein content of FISINO and Europe samples is 4% higher than other Gluten sample.

Water absorption is very important parameter for wheat flour producers and bakers. 

The gluten ability to absorb more water leads to the higher dough yield, thus the high volume of bread. 

The results show that water absorption of the other samples is 5% lower than FISINO and Europe samples.

The most frequently used tests for the determination of dough quality with additives  are the extensograph  measurements.  

They allow predicting dough behaviour during processing and a quality of end-use products. 

Kneaded dough is rounded and shaped and, after a relaxation time of 45 min. 90 min. and 135 min.

 stretched in the extensograph.  

The  rheological behaviour of dough with added gluten (8%) to wheat flour was studied by Brabender Extensograph. 

The results are presented in Figure 1-3 and Table 2.

Figure 1-3

 Table 2. The Extensograph results

The influence of added gluten to wheat flour has shown by energy,  dough resistance and extensibility (Table 2).   

The influence of gluten quality is characterised by the increase the energy and more extensibility during measurements. 

Thus, the baker can predict a volume of bread loaf as well  as extensibility and elasticity of dough.

After the first proving time (45min.)  comparing extensograph curves an examples of FISINO and Europe is on average 22% 

higher than other sample. 

This shows that the dough with FISINO and Europe gluten is more elastic and we can achieve a higher yield of dough.

Further analyses  (after 90 and 135min.)  show that examples of other gluten energy is on average 29% 

lower than FISINO and Europe gluten samples.  

An extensibility of FISINO and Europe gluten samples is 10% higher than other sample.

Significant energy increase and extensibility as well as resistance to extension improvement is observed

 for FISINO and Europe gluten samples which's have a higher protein content as well as a slightly higher

 water absorption ability compared to other samples. 

Dough prepared with FISINO and Europe gluten is more elastic and extensible (not shrink) 

also it shows large proving tolerance as well as results in voluminous baking products.

2. Bread  baking 

Bread baking tests have shown that other gluten sample and FISINO and Europe sample  is  similar.

Nevertheless,  figure 4 shows that FISINO and Europe gluten is better quality.

 Table 3. Baking test result

Figure 4. Bread baking test