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Food Science and Nutrition > Gluten > Flashcards

Gluten Flashcards

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1
Q

outline the components of a whole grain

A

bran
endosperm
germ

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2
Q

outline the components of a white grain

A

endosperm

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3
Q

what is the bran?

A

the fibre rich outer layer that provides protection

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4
Q

what is the endosperm

A

the middle layer containing carbohydrates and proteins

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5
Q

what is the germ

A

the core that contains antioxidants and fat

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6
Q

uses of hard white wheat flour

A

pasta

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7
Q

uses of soft white wheat flour

A

cake, biscuits

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8
Q

uses of hard red wheat flour

A

bread

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9
Q

what has to be added to white bread by law

A

vitamin B1, iron, calcium

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10
Q

what has to be added to wholemeal bread by law

A

nothing

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11
Q

what is gluten

A

a proteinaceous material prepared as a cohesive, viscoelastic by-product derived from the isolation of starch from wheat flour

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12
Q

what is vital wheat gluten

A

gluten in its dried state
it is produced from wheat flour by wet separation and controlled drying
it is an additive in bread manufacture
it retains the original properties of gluten upon rehydration

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13
Q

what is commercial wheat gluten

A

a cream coloured powder that is mixed with water. to form a cohesive viscoelastic mass

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14
Q

what are the advantages of gluten in the industry

A

sold at a modest price

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15
Q

what are the disadvantages of gluten in the industry

A

not high in biological value
not widely researched
has a link to coeliac disease

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16
Q

what is the manufacturing process for gluten powders

A

mix flour and water to form a dough, allow the dough to rest
once fully hydrated, the gluten protein agglomerates are produced, they are then separated from starch via centrifugation in decanters
they are then dried, ground and sieved to obtain a powder

17
Q

are gluten proteins hydrophilic or hydrophobic

A

hydrophobic

18
Q

what should the composition of protein in dry gluten be based on the Codex standard

A

must contain at least 80% protein

19
Q

name the two protein in gluten

A

Glutenin

Gliadin

20
Q

what is glutenin

A

polymeric strands with a high molecular weight, responsible for the elasticity of gluten

21
Q

what is gliadin

A 
a monomeric molecule responsible for the extensibility and viscosity of gluten
acts as a fller
4 types
- alpha
-beta
- gamma
-omega
22
Q

what is the relationship between gluten and its amino acid composition

A

high content of essential amino acids and high levels of glutamine

23
Q

outline the structure of gluten

A

glutenin and gliadins are associated through disulfide bonds, non-covalent hydrogen bonds and hydrophobic interactions- which provide gluten with viscosity, elasticity and extensibility

24
Q

what are the properties of gluten

A

solubility and good water holding capacity

  • gluten is insoluble in water
  • when mixed with water a gel is formed

viscoelasticity
- low content of charged amino acids are linked to a close association and a resistance to dispersion

flavour

  • can be blended to improve flavour
  • off flavours are caused by rancidity due to lipid oxidation

thermosetting
- permanent hardening improves structural rigidity and bite characteristics

25
Q

how can the properties of gluten be modified

A

chemical modifications - increasing water solubility chemically for foam and emulsion stabilisation

  • deamination: done with either an acid or alkali, removes the amine group from the amino group
  • enzymatic hydrolysis of peptide bonds

physical modifications

  • texturisation by extrusion, which produces a fibrous structure to stimulate meat fibres
  • high pressure
26
Q

what are the uses of gluten

A

milling
flour fortification (improves protein content)
noodles
cereal, processed meat, pet food (acts as a binder)
baking
pasta (reduces stickiness)

27
Q

what is the name of the disease that causes gluten intolerance

A

coeliac disease

  • inflammation of the small intestine due to a inappropriate immune response to wheat gluten, affecting water and nutrient absorption
  • treatment= diet modification

Food Science and Nutrition (28 decks)

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