Cereal Chem 66:456-461   |  VIEW ARTICLE

Studies on Vitality of Commercial Gluten. I. Physical, Chemical, and Technological Characteristics.

C. K. Wadhawan and W. Bushuk. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Twenty-seven samples of commercial vital gluten were subjected to various physical, chemical, and technological tests in an attempt to develop a rapid, simple test of vitality for breadmaking purposes. Coefficients of correlation were calculated between test parameters and vitality as measured by the baking test. Of the compositional parameters, sodium content and the ratio of bound lipid to free lipid were significantly positively correlated to vitality of gluten. Of the physical characteristics, force required to stretch a sample of wet gluten was highly significantly correlated with vitality.