Effects of the Wet Gluten Content in Wheat Flour on the Quality of Cantonese-style Barbecued Pork Buns
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Abstract:
Flour with 22% and 38% wet gluten contents were mixed to study the effects of the physical and chemical properties, quality, and stretching character of flour with different wet gluten contents on the quality of Cantonese-style barbecued pork buns. The result showed that with the increase in wet gluten content, the quality and stretching character of flour changed significantly. The specific volume of the barbecued pork bun decreased, while its pH increased gradually. The CD/AF value (internal structure) first increased and then decreased. In addition, the hardness, springiness, and adhesiveness were all enhanced, but their extent of enhancement was different. Barbecued pork buns made using flour with 24% wet gluten content had the highest total sensory score. A significant negative correlation was found between maximum resistance and adhesiveness (R = -0.96), while a significant positive correlation existed between maximum resistance and springiness (R = 0.97). The shape and total sensory score of barbecued pork buns showed significant negative correlation with stability time, maximum stretch resistance, resistance-extensibility ratio, and the area under the curve for stretching (R = -0.93~-0.98). Flour with a low to medium wet gluten content (at 22%~30%) was recommended for obtaining high-quality barbecued pork buns. The recommended stability time was 1.30~1.90 min, maximum resistance was 492.50~700.00 BU, the area under the curve for stretch was 37.50~70.00 cm2, resistance-extensibility ratio (R/E) was 7.76~8.00, and extensibility was 61.50–86.00 mm.
