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Food Fundamentals 2 > Flours and the gluten complex > Flashcards

Flours and the gluten complex Flashcards

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1
Q

What us flour?

A

Tube powder derived from the endosperm of seeds or other starchy foods

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2
Q

What is the most common source of flour?

A

Wheat

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3
Q

___ is the basis for all baked product

A

flour

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4
Q

What are 7 types of wheat flours?

A

1) Whole wheat
2) white
3) bread flour
4) durum semolina
5) all purpose
6) pastry/cake
7) gluten flour

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5
Q

Which flour has bran, germ and endosperm? which one has endosperm only?

A

Whole wheat

wheat

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6
Q

Which flour is high in gluten?

A

bread flour

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7
Q

Which what is from hard winter durum wheat?

A

durum semolina

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8
Q

Which flour has the gluten content that is between cake and bread?

A

all purpose

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9
Q

which flour is lower in protein (gluten?)

A

pastry and cake

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10
Q

which flour is milled to retain gluten?

A

gluten flour

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11
Q

In white flour milled from endosperm, endosperm makes up ___ of the wheat kernel

A

83%

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12
Q

Why does white flour produce breads with a higher volume and finer texture?

A

Because gluten forming proteins:

  • develep most effective in the absence of germs
  • are responsible for the viscoelastic properties of wheat flour dough
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13
Q

Whole wheat flour contains entire ___ kernel

A

wheat

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14
Q

What has the highest amount of gluten? moderate? lowest?

A

high: durum wheat, bread flour
moderate: rye, cae flour, barley
low: buckwheat rice quinoa (gluten free)

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15
Q

Which flour are gluten free (RCSBP)

A 
Rice
cornmeal
soy
buckwheat
potato
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16
Q

Does rye contain gluten?

A

yes but in a lower amoiunt

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17
Q

Does critical contain gluten?

A

yes, it is a hybrid gof wheat and rye

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18
Q

What are the 3 functional properties of starch in flour?

A

1) strengthens through gelatinization
2) Dextrins contribute to colour and sweetness
3) contribute to crumb

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19
Q

Fine crumbs s are ___

A

small, densely packed air cells

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20
Q

Coarse crumbs are ___

A

large, irregular holes

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21
Q

What is the definition of gluten in flour?

A

Complex mixture of certain proteins that cannot dissolve in water, and form association with each other.

22
Q

What are 2 keywords when it comes to gluten?

A

1) Elastic structure (necessary fro rising/structure)

2) It coagulates

23
Q

What does coagulation mean in baking?

A

setting

24
Q

What are the 2 main gluten proteins? how are they produced?

A

Gliadins and Glutenin

produced by hydration and mixing of the dough

25
Q

What percent of proteins in flour are gluten? Non gluten?

A

85% gluten

15 % non gluten

26
Q

Name 3 properties of gliadin chains

A

1) hydrophilic, spherical polypeptide chain
2) fold onto themselves, weak bonding
3) fluid and stucky

27
Q

Name 5 properties of the larger glutenin chain

A

1) hydrophobic
2) largest gluten complex
3) form S-S bonds at end of chains
3) contribute to elastic properties of the dough

28
Q

Glutenin =

A

elastic

29
Q

Gliadin =

A

fluid and stucky

30
Q

Glutenin (elastic) + Gliadin (fluid/sticky) =

A

Gluten (elastic and plastic)

31
Q

How can we maximize gluten?

A

knead under cold water, which allows for water soluble proteins and starch to become freed

32
Q

Gluten controls ___ properties of dough

A

rheological 9flow)

33
Q

What does plasticity and elasticity do?

A

makes dough more stable

34
Q

How is gluten formed in baking? (2)

A

1) Hydration

2) kneading

35
Q

Name 4 things that happen during hydration

A
  • air bubbles
  • gliadin and glutenin absorb 2x their weight in water and become gluten
  • other proteins become main part of dough
  • result = complex of gluten with water within the spaces
36
Q

Name 3 things that happen during kneading

A
  • works dough into elastic mass
  • expands gluten
  • distributes yeast
  • warms dough, incr. fermentation and helps distributes Co2
37
Q

___ coats gluten molecules and prevents cluming

A

fat

38
Q

___ binds water and prevents gluten formation

A

siugar

39
Q

___ are cross linked by ____

A

gluten

SS bridges

40
Q

____ sheets of gluten give a smoother and finer texture

A

flatter

41
Q

(T/F) Gliadin and glutting and soluble proteins

A

FALSE - they are insoluble

42
Q

What are the 6 soluble flour proteins ?

A
  • Albumins
  • Globulins
  • Glycoproteins
  • Nucleoproteins
  • Lipid protein complexes
  • Enzymes (amylases and protease)
43
Q

What affects the baking quality?

A

quantity and quality of proteins in flour

44
Q

Gluten is the general name given to what?

A

Storage proefins (prolamins/peptide fraction) present in BROWS

45
Q

Which cereal prolaimns are toxic for those with CD?

A
  • GLIADIN in wheat
  • SECALIN in rye
  • HORDEIN in barley
  • AVENIN in oats
46
Q

What is celiac disease?

A
  • Immune system rxn to gluten
  • affects GI trat (malabsorption)
  • gentic transmission
47
Q

What is the prevalence of CD in canada?

A

1:133

48
Q

What are some symptoms of CD?

A
  • absominal bloating
  • diarrhea
  • fatigue
  • weight loss
49
Q

What are the 3 non gluten grains? (RMT)

A

rice

millet teff

50
Q

Are oats GF?

A

appear to be safe, but use limited by potential contamination with gluten

51
Q

Name 7 GF substitutes for binding

A 
xanthin gum
guar gum
psyllium seed husk
chia seeds
flax seed meal
gelatin
agar agar

Food Fundamentals 2 (26 decks)

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