Abstract
The potential of spring wheat Laval-19 flour in the production of wheat gluten through the modified Martin process is examined by chemical analyses, and Theological and baking properties. The low protein level of Laval-19 flour and its gluten extracts are noted as well as the low loss in soluble components. The index of efficiency of Laval-19 flour, as measured through a laboratory lixiviation method, is equivalent to the control flour. The level of water absorption and the reconstruction time of Laval-19 lyophilized gluten are equal to the control gluten. The firmness, tolerance and extensibility of the Laval-19 gluten are shown by the extensograph on pure starch and flour, the farinograph on gluten-enriched flour and the alveograph on weak flour with the addition of from 0 to 6% gluten. The Laval-19 gluten has a Chopin W value higher than the control. The Chopin alveograph appears to be useful in gluten direct evaluation for improving weak bread flours. The baking test on bran loaves shows excellent loaf volume response by Laval-19 gluten as well as a commercial gluten; nevertheless the bread volume:protein ratio is higher for Laval-19 gluten.Key words: Wheat (Laval-19), vital gluten, dough rheology, baking test, Martin process, laboratory gluten extraction
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