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<p>The preparation of ice skin (IS) with varying wheat gluten contents (0%, 20%, 40%, 60%, and 80%) was conducted to investigate the trend of the impact of gluten on IS quality. Textural and color difference analyses indicated that with the increment of wheat gluten content, the hardness, gumminess, and brightness of IS significantly increased, while springiness, cohesiveness, as well as yellowness and redness significantly decreased. IS exhibited favorable textural attributes, including hardness (531.01 ± 23.85), chewiness (454.81 ± 18.42), springiness (0.92 ± 0.005), and sensory overall scores (4.25 ± 0.12) at a 40% addition level. Furthermore, when the wheat gluten content was less than 40%, IS demonstrated smaller pores, a denser, and more intricate protein network. Low-field nuclear magnetic resonance revealed that controlling the wheat gluten content at or below 40% resulted in optimal water retention for IS. These findings suggest that the addition of an appropriate amount of wheat gluten can improve the textural characteristics of IS to a certain extent and enhance its flavor, water-holding capacity, and mouthfeel.</p>

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Study on the effect of wheat gluten dosage on texture, water and sensory quality of soft and glutinous food surface

  • 期刊论文

  • 发表日期：

    2026年6月23日

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  • Xiao Sun,
  • Zongyou Ben,
  • Jiahang Yu,
  • Youling Feng,
  • Yu Bai,
  • Yan Dong

摘要

The preparation of ice skin (IS) with varying wheat gluten contents (0%, 20%, 40%, 60%, and 80%) was conducted to investigate the trend of the impact of gluten on IS quality. Textural and color difference analyses indicated that with the increment of wheat gluten content, the hardness, gumminess, and brightness of IS significantly increased, while springiness, cohesiveness, as well as yellowness and redness significantly decreased. IS exhibited favorable textural attributes, including hardness (531.01 ± 23.85), chewiness (454.81 ± 18.42), springiness (0.92 ± 0.005), and sensory overall scores (4.25 ± 0.12) at a 40% addition level. Furthermore, when the wheat gluten content was less than 40%, IS demonstrated smaller pores, a denser, and more intricate protein network. Low-field nuclear magnetic resonance revealed that controlling the wheat gluten content at or below 40% resulted in optimal water retention for IS. These findings suggest that the addition of an appropriate amount of wheat gluten can improve the textural characteristics of IS to a certain extent and enhance its flavor, water-holding capacity, and mouthfeel.