Flour and gluten

Question 1

From what can flour be made?

Answer 1

Endosperm (or other part) of seed of grain, or other starchy food

Question 2

Give exemples of cereal sources of flour?

Answer 2

• Wheat
• Rice
• Rye
• Oat
• Barley
• Corn

Question 3

Give exemples of non-cereal sources of flour?

Answer 3

• Soy
• Chickpea
• Potato
• Cattail
• Taro
• Arrowroot
• Coconut

Question 4

What is approx. amount of prots in wheat flour?

Answer 4

6-14%

Question 5

What is the difference in white and whole wheat flour (talking of the composition, and impact on bread texture/volume…)?

Answer 5

White:

• Milled from endosperm of wheat kernel
• Bread will be higher in volume and will have finer crumb because gluten will develop more effectively in absence of germ

Whole wheat:
- Contains entire wheat kernel

Question 6

What is the role of starch in flour?

Answer 6

• Strengthens through gelatinization
• Dextrin contribute to colour and sweetness
• Starch also contributes to crumb

Question 7

What is gluten? very general.. many answers can be accepted…

Answer 7

General name given to the storage protein present in wheat , rye, barley, oats

Question 8

What properties does gluten have that is important in making of the dough?

Answer 8

PLASTICITY

ELASTICITY

Question 9

What are the 2 main prots forming gluten complex?

Answer 9

Gliadin and glutenin

Question 10

What flour has the most glutenin and gliadin? What % of the flour do they represent?

Answer 10

Wheat flour, 85% of the flour prots

Question 11

What happens to gluten when it is heated?

Answer 11

It coagulates, it sets…

Question 12

What are the characteristics of glutenin?

Answer 12

• HydroPHOBIC
• Longer than gliadin
• Largest component of gluten complex
• Form strong S-S bonds
• Bind strongly to each other
• Contribute to ELASTIC properties of flour dough

Question 13

What are the characteristics of Gliadins?

Answer 13

• HydroPHILIC
• Single, spherical polypeptide chains
• Fold onto themselves, bonding weakly with each other
• Fluid and sticky
• Gives plasticity, you can mold it

Question 14

Go check how to make gluten ….

Answer 14

go

Question 15

What is crude dried gluten used for?

Answer 15

• used in baking industry…
• Meat analogs
• Baked goods
• Prepared cereals
  …

Question 16

What are the 2 steps of gluten formation/preparation? describe

Hint: the second is more in bread making…

Answer 16

1. Hydration
   
   • Gliadin and glutenin will absorb 2x their volume of water
   • Other prots (Albumin and globulin) become the main part of the dough
2. kneading
   
   • used more in bread making…
   • By pushing, stretching and folding, expands the gluten

Question 17

What is the effect of sugar on gluten formation?

Answer 17

Sugar will compete for water, prevent gluten formation

Question 18

What is the effect of fat on gluten formation?

Answer 18

Fat will coat the gluten prots, prevent them from clumping, prevent from contact with water, less gluten formation

Question 19

What are some soluble proteins found in flour?

Answer 19

• Albumin
• Globulin
• Glycoprots
• Nucleoprots
• Lipid-prots complex
• Enzymes: amylases and proteases

Question 20

What is celiac disease? Characteristics…

Answer 20

• Immune system reaction to gluten
• Genetic transmission
• Affects GI tract- malabsorption
• Estimated prevalence in Canada -> 1:133
• Symptoms: abdominal bloating, diarrhea , fatigue, weight loss

Question 21

What are non-gluten forming grains?

Answer 21

Rice, millet, teff…

Oats appears safe, but could be contaminated

Question 22

What are the prolamins found in grains that are toxic for celiac disease?

Answer 22

• Gliadin in wheat
• Secalin in rye
• Hordein in barley