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Dried gluten in baking new review from CCFRA
A new review from the CCFRA brings together a wealth of information on the use of dry gluten in baking and especially bread-making. Dried Gluten in Baking (CCFRA Review No. 39) is a collection of articles and reports based on research carried out at the former Flour Milling and Baking Research Association (FMBRA, Chorleywood), republished as a single compilation for maximum ease of use by the reader. Coverage includes the addition of dried gluten to weak flours, the response of single wheat flours to gluten fortification, gluten fortification of brown flours, studies on commercial glutens and their baking quality, loaf volume improvement from gluten addition to flour and the storage stability of gluten-fortified white bread-making flours.
The development of a gluten structure is critical to the formation of a cellular structure in many baked products – especially bread – and so is crucial to end product texture. Gluten is formed when the proteins in wheat flour are hydrated and subjected to the energy of mixing. In wheat flour, the level of proteins for gluten formation varies depending on many factors, whilst the amount required depends on the bread-making process in use and the addition of other functional ingredients. Dry gluten has therefore become a common supplement to flours for bread-making, to achieve the desired level.