Rheological Properties of Dough and Quality of Bread Based on Triticale Flour With the Addition of Vital Wheat Gluten

The aim of the study was to evaluate the effect of adding vital wheat gluten (G) to triticale flour on the properties of flour blends, dough and bread quality. The test materials were triticale flour from the Belcanto cultivar and baking mixes in which a portion of the triticale flour was replaced with vital wheat gluten at levels of 1%, 2%, 3%, 4%, and 5%. The rheological properties of the dough were assessed using farinographic analysis, a sweep frequency test, and creep and recovery tests. Furthermore, breads were baked using a single‐phase dough‐making method. The bread volume was determined, and crumb moisture, acidity, porosity and texture were analyzed. The crust and crumb color parameters were also measured. It was found that the addition of vital wheat gluten to triticale flour led to increased water absorption, extended dough development time, improved dough stability, and reduced dough softening. Furthermore, a significant increase in the storage modulus and loss modulus was observed compared with the control sample. The creep and recovery test demonstrated a decreased susceptibility to deformation of the triticale doughs with a vital gluten addition. The bread volume did not increase significantly with increasing gluten content in the baking blend. The addition of vital wheat gluten affected the crumb texture but had only a minor effect on the crust and crumb color of the triticale bread. Overall, the addition of vital wheat gluten to a baking mix based on triticale flour improved both the rheological properties of the dough and the quality of the final bread; the most favorable results were obtained with a 5% share of vital gluten in the baking blend.