Effect of gluten and emulsifier (DATEM) on rheological properties of dough and specific volume of strudel bread

Effect of gluten and emulsifier DATEM on rheological properties and specific volume of strudel bread was examined. Gluten in three levels (0،1، 2 %) and Emulsifier in three levels (0،. /3،. /5 %) were used. Samples proofed (Relative humidity 70%، temperature 42. c، time 55min) and storage in -17. c for 7 days. The samples thawed and then baked and specific volume was measured by seed displacement method. Rheological properties of dough were measured by brabender farinograph and extensograph. Rheological results indicated that gluten increase the dough strength and extensibility of dough. In addition، gluten and emulsifier increase specific volume of strudels. The best samples produced by 1 % gluten and. /3% emulsifier in combination.