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D. Poland Meiske, M. Frang Jones, and E. M. Jones. Copyright 1960 by the American Association of Cereal Chemists, Inc. The effects of various sugars added at 4% of flour weight were studied by baking gluten balls prepared in three ways: from gluten developed in a flour-water-sugar dough, from gluten made from a flour-water-sugar dough with corresponding sugar again added to the gluten after washing, and from gluten made from a flour-water dough with sugars added to the gluten after washing. In most instances addition of sugars to gluten resulted in no significant changes in volume of baked gluten balls. Tenderness of baked gluten balls was increased significantly over controls only when sugar was again added to gluten developed in the presence of sugar. Sugar added to raw gluten had a dehydrating effect on the raw gluten as shown by extent of drip loss. In addition, several sugars were added in increasing amounts with constant flour and water to form doughs until no gluten was recovered when the dough was washed. At concentrations varying from 25 to 45% of flour weight, all of the sugars used except the relatively insoluble alpha-lactose interfered severely with gluten formation. Tenderness of baked gluten from these treatments seemed to increase at a greater rate than could be accounted for by decrease in yield alone. |
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