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

M.S. Esteller, R.N.M. Pitombo, S.C.S. Lannes
Biochemical–Pharmaceutical Technology Department, Pharmaceutical Sciences Faculty, São Paulo University,
Av. Prof. Lineu Prestes, 580/Cidade Univ., São Paulo-SP CEP 05508-900, Brazil
Received 5 December 2003; revised 31 May 2004; accepted 18 August 2004

Abstract

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.

Journal of Cereal Science

Da próxima vez que coman no Mac. lembrem-se que há muito empenho de muita gente por trás de cada hamburger!!!