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Nutrition > Food Proteins - Wheat, Flour, Gluten > Flashcards

Food Proteins - Wheat, Flour, Gluten Flashcards

1
Q

What is the bran of a grain and what does it contain?

A

The outer layer
Fibre-rich
B vitamins

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2
Q

What is the endosperm of a grain and what does it contain?

A

The middle layer
Carbohydrate
Protein

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3
Q

What is the germ of a grain and what does it contain?

A

The core
Nutrient rich
Antioxidants

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4
Q

What parts of the grain do wholemeal products contain?

A

The bran, endosperm and germ

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5
Q

What parts of the grain do white grain products contain?

A

Just the endosperm enrichedwith vitamin B1, iron and calcium

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6
Q

What is the biological definition of gluten?

A

A protein complex derived from cereals

  • Wheat
  • Rye
  • Barley
  • Oats
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7
Q

What is the food science definition of gluten?

A

A viscoelastic byproduct derived from the isolation of starch from wheat flour
- Dough forming protein

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8
Q

What is vital wheat gluten?

A

Gluten sold in dry state

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9
Q

How is vital wheat gluten produced?

A

From wheat flour by wet separation and controlled drying

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10
Q

What does vital wheat gluten retain when rehydrated?

A

Gluten properties = a cohesive viscoelastic mass

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11
Q

What is vital wheat gluten traded as?

A

An additive for bread manufacture and an ingredient for other food and non-food uses

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12
Q

What properties does vital wheat gluten have?

A

Forms a viscoelastic cohesive mass when rehydrated
High water holding capacity
Thermosetting properties

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13
Q

How is vital wheat gluten sold?

A

As a cream coloured powder

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14
Q

What are the challenges involved with trading vital wheat gluten?

A
  • Modest price when compared to alike products
  • Not high in biological value when completely isolated
  • There is no research into the nutritional advantages
  • Disadvantaged due to the link with coeliac disease
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15
Q

How is the world production of vital wheat gluten changing over time?

A

Increasing

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16
Q

How is gluten extracted from flour?

A
  1. Mix flour and water to produce a dough/batter
  2. Leave dough to rest and fully hydrate = produces gluten protein agglomerates
  3. Agglomerates are separated from starch by centrifugation
  4. Drying, grinding and sieving obtains vital when gluten powder
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17
Q

How are lipids obtained in vital wheat gluten?

A

Flour lipid content binds to hydrophobic areas on gluten proteins during washing

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18
Q

What percentage of protein must vital wheat gluten contain?

A

80%

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19
Q

What are the main gluten proteins?

A

Glutenin and Gliadin

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20
Q

What are the properties of glutenin?

A

Polymeric
Strands
High molecular weight glutenin contains a high percentage of sulphur which allows formation of disulphide bonds

21
Q

What property of gluten is glutenin responsible for?

A

Elasticity = the ability to return to its original shape once stretched

22
Q

What are the properties of gliadins?

A

Monomeric
Globular
Act as a fillar between glutenin strands

23
Q

What are the four types of gliadin?

A

Alpha
Beta
Gamma = high percentage of sulphur which allows the formation of disulphide bonds
Omega

24
Q

What property of gluten is gliadin responsible for?

A

Extensibility = the ability to stretch

25
Q

What process can be used to determine the proportions of glutenins and gliadins?

A

Electrophoresis

26
Q

How are glutenins and gliadins associated?

A

Disulphide bonds
Hydrogen bonds
Hydrophobic interactions

27
Q

What are glutens unique physical properties and how are they achieved?

A

Viscosity
Extensibility
Elasticity
Achieved by the balance of glutenins and gliadins

28
Q

What amino acids are found in gluten?

A

High levels of essential amino acids except lysine

High levels of glutamine = non-essential amino acid

29
Q

What are the functional properties of gluten?

A
  1. Solubility and water holding capacity
  2. Viscoelasticity
  3. Flavour
  4. Thermosetting
30
Q

Is gluten soluble or insoluble in water and why?

A

Insoluble because the components of gluten are held together by strong covalent and non-covalent bonds

31
Q

Is glutens water holding capacity high or low and how is this advantageous?

A

High

  • Improves yield
  • Lengthens shelf life
32
Q

What does the elasticity of gluten allow for and why is this?

A

Controlled expansion whilst maintaining strength because there are only a few charged amino acids present meaning protein molecules can associate very close together and resist dispersion

33
Q

What is the flavour of gluten and how can it be improved?

A

Bland - can taste rancid due to lipid oxidation

  • Blending with other proteins
  • Blending with soy improves nutritional quality
34
Q

What do the thermosetting qualities of gluten provide?

A

Structural rigidity

35
Q

How can gluten be modified?

A

By increasing solubility for emulsions and foaming

Physical treatments

36
Q

How is gluten modified to increase solubility for emulsions and foams?

A
  • Deamidation with acid or alkali treatment = meat and milk replacements
  • Enzymatic hydrolysis of peptide bonds = dough
37
Q

What physical treatments can be used to modify gluten?

A
  • Texturisation by extrusion = stimulates meat fibres
  • High pressure = makes gluten more liquid like
  • Low pressure increased = makes gluten more solid
38
Q

What are the uses of wheat gluten?

A 
Flour fortification in bakery 
Breakfast cereals 
Pasta and noodles 
Processed meat, poultry and fish 
Veggie meat and cheese replacements 
Asian food 
Pet food 
Agriculture feed
39
Q

What are the non-food uses of wheat gluten?

A

Edible films

Skincare and haircare

40
Q

How is gluten used in fortifying flour for baking?

A

Increases protein content

Improves nutritional quality

41
Q

How is gluten used in breakfast cereals?

A

Improves nutritional quality
Helps binds minerals and vitamins
Contributes to textural strength of flakes

42
Q

How is gluten used in pasta and noodles?

A

Reduces stickiness

Increases resistance to breakage

43
Q

How is gluten used in processed meat, poultry and fish?

A

Converting less desirable cuts into more palatable products

Binds mince which can improve slicing

44
Q

How is gluten used in veggie meat and cheese substitutes?

A

Binding of meat replacements

Texture of synthetic cheese

45
Q

How is gluten used in asian food?

A

Soybean meat substitutes
Soy sauce
Deep fried gluten balls

46
Q

What does vital wheat gluten need to be approved for?

A

Certain uses

  • Dough strengtheners
  • Stabilisers
  • Thickeners
47
Q

What is coeliac disease?

A

The inflammation of the small intestine due to an inappropriate immune response to wheat gluten

48
Q

What is the current treatment for coeliac disease?

A

Strict diet

49
Q

What is a potential treatment for coeliac disease?

A

Oral enzyme supplements designed to accelerate gastrointestinal degradation of gluten

Nutrition (27 decks)

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