Animal Science and Food Technology

Investigation of wheat gluten properties and its effect on bread quality

Inna Hetman, Ivanna Lukianchuk, Oksana Naumenko, Volodymyr Kovbasa, Liubov Tkachenko
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Abstract

Enriching bakery products with hemp flour increases their nutritional value, but the absence of gluten requires the addition of structure-forming additives, such as wheat gluten. However, technological indicators and the impact on the dough system of various samples of wheat gluten presented on the Ukrainian market remain unexplored. The purpose of the study was to analyse the effectiveness of wheat gluten from various manufacturers to improve the rheological properties of dough and the quality of wheat-hemp bread. It was shown that in the gluten samples “Viten-Vital” and “Gluvital 21020”, the largest fraction was prolamins, 69.2% and 68.59%, respectively, and a smaller amount contained glutelins: 21.91% and 30.45%, respectively. In the “BeneoPro VWG 75” and “NVG-Vital” samples, the average distribution of these fractions was approximately 50:50. It was found that the introduction of wheat gluten in the amount of 3% by weight of flour increased the amount of raw gluten by 25.5-27.6%, depending on the sample. Based on the results of trial laboratory baking, it was established that wheat-hemp bread with gluten “BeneoPro VWG 75” or “NVG-Vital” had the best quality in terms of a combination of indicators: volume, porosity, and freshness retention. Bread with the gluten sample “Gluvital 21020” was characterised by a 7.7% higher specific volume than in the control, but its porosity increased slightly. The established differences in the technological indicators of wheat gluten from different manufacturers can help in the correct choice of this raw material for use in the production of wheat bread varieties, in particular, with the addition of hemp flour

Keywords

hemp flour; sourdough; quality indicators; nutritional value; bakery products

Suggested citation
Hetman, I., Lukianchuk, I., Naumenko, O., Kovbasa, V., & Tkachenko, L. (2026). Investigation of wheat gluten properties and its effect on bread quality. Animal Science and Food Technology, 17(1), 46-59. https://doi.org/10.31548/animal.1.2026.46
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