Study Of The Production And Physical Properties Of Gluten From Wheat Flour

Denka Zlateva ()
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Denka Zlateva: Varna University of Economics

Business & Management Compass, 2010, issue 3, 48-57

Abstract: The quantitative production and physical properties of gluten are of crucial importance to the quality of bread. There are studied several types of wheat flour (450, 500, 700, 1150 and 1850), which are most frequently used for the needs of bread production in this country. It was found that the highest yield of wet gluten is obtained from wheat flour type 500 – 30.5%, and the lowest – from flour type 1850 – 21.8%, the general trend is the increase in ash content of flour leading to a decrease in the production of wet gluten. There is no clear cut interdependence between the type of flour and the physical properties of gluten. Possessing optimal physical properties and thus most suitable for the needs of bread production is the kind of gluten obtained from wheat flour types 45 0 and 1150.

JEL-codes: Q18 (search for similar items in EconPapers)
Date: 2010
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