Effect of freeze-dried gluten addition on texture of hamburger buns

Wheat gluten is an economically important co-product from wheat flour and its applications are predominantly in baked goods, breakfast cereals, pet foods, and processed meat products. For application in bakery products, gluten must retain its natural viscoelastic properties as much as far as possible. Freeze-drying retains the biological value of raw materials, their structure, flavor, aroma, and color. In this study the effects of freeze-dried gluten addition on the firmness of hamburger buns was evaluated using a texture analyzer and compared with buns produced using wet gluten from the same flour. Hamburger buns produced with wet gluten had the better texture, but freeze-dried gluten addition is a good option because of its longer shelf life and better functional properties. (C) 2004 Elsevier Ltd. All rights reserved.