workshop 8

Question 1

gluten what is it + role

Answer 1

• gluten= general name for the storage of proteins called prolamins found in wheat, rye and barley
• relevant gluten protein frctions:
  1. wheat= gliadins
  2. rye= secalins
  3. barley= hordeins
• role of gluten: givss baked goods structural qualities such as yeast bread texture

Question 2

4 gluten-containing grains and 3 gluten-free grains

Answer 2

containing:

• • wheat is the staple grain used + variety of it
    1. COUSCOUS: a pasta often mistaken for a grain itself, but it is a wheat that has benn-precooked and dried
    2. TRITICALE: croos between wheat and rye that os often rolled into flakes
    3. RYE: most commonly ground into flour to make rye or pumpernickel bread. rye grains or berries have a similar appareance to wheat
    4. BARLEY: often used in soups and stews, barley flor is becoming more common

gluten-free:

1. MILLET: most commonly used in canada as birdseed, but is consumed by many cultures worldwide
   - delicate, sweet flavor
   - powdered consistency
   - suitable for use in flatbread and muffins
2. TEFF: smallest grain in the world (150 teffs= one wheat in weight). it may be substitued for sees, nuts or other small grains when baking; used as thickens for soups, stews, gravies and pudding; used to make grain burgers; and added to stir-fries and casseroles
3. RICE: half of the world population is dependent upon rice as a staple food

Question 3

oats

Answer 3

• contributes variety, taste, dietary fiber and other essential nutrients to the diet
• most commercially available oats in amrican= contaminated with gluten-containing grains (rye, barley, wheat)
• in north america: uncontaminated oats are available (growth on dedicated field; and are harvested, stored, transported and processed in dedicated gluten-free facilities
• accurately tested for their gluten content to be under 20 ppm (purity protocol)
• uncontaminated oats is safe for majority of celiac disease bu some people are intolerant to oats..

Question 4

3 non-grain alternatives

Answer 4

• • gluten-free alternatives that are not grains, but look like it and have similar uses + good source of AA lysine
    1. QUINOA: seed of Chenopodium or goosefoot plant. ressemble sesame seeds and are ground into flour and substituted fro grains. the leaves of the quinoa plants can also be eaten, like spinach + good source of protein
• good source of protein, folate, copper and iron
• nutty flavor
• good for cookies, bread and cakes
  2. AMARANTH: a member of the family of plants related to beets, swiss chard, spinach and quinoa. for this reason, some of its nutritional characteristics are more like these dark green leafy vegetables
• higher in protein, fiber and iron than most grains
• provide structure + binding capacity
  3. BUCKWHEAT: despite its name, it is not related ot wheat and is a fruit. KASHA is another name for roasted buckwheat
• rich in B-bitamins, Mg, dietary fiber and antioxidant
• bitter flavor
• allow gel formation bc high in soluble fiber

Question 5

binding ingredients (3)

Answer 5

1. XANTAN GUM:
   - from ground dried cell coat of xanthanomas campestris
   - helps bind ingredients so that the crumb is less crumbly
   - add to dry ingredients
   - sift and then mix well once batter is made, to promote the binding texture that is similar to gluten development
   - flour blend for quick breads= 1/2 tsp xanthan gum/cup of flour
   - yeast bread: 3/4 tsp/cup of flour blend
2. GUAR GUM: from the seed of plant Cyamopsis tetrgonolobus
   - high fiber, caution: laxative effect
3. POWDERED PSYLLIUM HUSK:
   - psyllium seed husk has a high viscosity, allowing it to bind to water
   - interacts strongly with proteins creating a sturdy network capable of holding gas and steam during baking

Question 6

flour blends (role of potato starch, cornastarch, egg, fat..)

Answer 6

• gluten-free flours rarely replace well cup for cup for wheat-bed flour: blen GF-flour is recommended to replicate the protein, fiber and starch components as well as flavor and texture of wheat flour replaced
• flour with strong flavors typically make up no more than 25-30% of the total blend and are balanced by neutral flavors and starches
• most blend flour based on RICE, SORGHUM or BEAN FLOUR
• bean or sorghum-based flour blends work well structurally but had off-flavors
• cornstarch results in a starchy taste in baked goods
• TAPIOCA starch provides chew and elasticity
• POTATO starch helps with tenderness and binding
• POWDERED EGG WHITES: provides a protein boost fro structure, but may impart an unpleasant meringue-like flavor
• NONFAT MILK powder: helps with structure, tenderness and browning + help temper the starchiness

Question 7

ingredient ATK all-purpose gluten-free flour blend

Answer 7

1. white rice flour
2. brown rice flour
3. potato starch
4. tapioca starch
5. nonfat milk powder

Question 8

14 selected gluten-free ingredients

Answer 8

1. AMARANTH (high in protein, fiber and iron, provide structure and binding capacity)
2. ARROWROOT (used as thickener and baking similarly to cornstarch)
3. BEAN/LEGUME: (protein + fiber)
4. BUCKWHEAT: (nutritious grain rich in B-vitamins, Mg, dietary fiber and antioxidants, bitter flavor, high in fiber so allow gel formation)
5. COCONUT: (ground from coconut meat, high in fiber + low in carbohydrates, extremely absorbent so best used in small amounts + with other flours with additional liquids
6. CORN STARCH: (neutral in flavor, used as thickener and in baking for structure and tender texture)
7. FAX: (ground flax seeds increase nutritional value, high in soluble fiber which allows gel formation + retain moisture and give spongy texture, nutty flavor)
8. MILLET: (powdered consistency, delicate + sweet flavor, used in muffins + flatbreads)
9. NUT: (nut flours include almond, pecan, walnut.. contribute flavor and nutrition to baked products
10. QUINOA: (nutty flavor, for cookies/breads/cakes, good source of protei/cooper/iron/folate
11. POTATO STARCH: (light consistency to baked products, help retain moisture + combine well with eggs, low in fiber and nutrients, bland flavor)
12. RICE, RICE BRAN: (neutral flavor, sweet rice is used in pie crust as a thickener)
13. SORGHUM: (tropical cereal grass native from Africa, sweet + nutty flavor)
14. TAPIOCA: (starchy/sweet flavor, adds chewy texture to breads, used in blend to improve color and crispiness of crusts

Question 9

helping hints for gluten-free baking

Answer 9

• mix different flours to mask the taste of more bitter flours and avoid undesirable graininess
• include a small quantity of xantham gum or guar gum to help bind ingredients to reduce crumbling
• CORN STARCH and TAPIOCA= best for thickening sauces, tapioca for fruit flan glaze
• CORN FLOUR will produce an acceptable angel cake and CORNMEAL may be used with other gluten-free flours in bread, muffins and stuffing
• POTATO FLOUR mixed with soy flur produce acceptable cookies
• RICE FLOUR will produce an acceptable product in a recipe including eggs and milk, especially if used in combination with potato starch. liquid and cooking time need to be increased
• DEFATTED SOY FLOUR works better than regular soy flour. soy flour is high in fat content, and must be mixed with the fat in recipe preparation prior to adding flour, and baked at lower temp.
• baking with flours that have a grainier texture requires a larger quantity of leavening agent (12ml baking powder/250ml flour)
• used BUTTERMILK instead of REGULAR MILK may give the product a lighter texture
• extra eggs and oil or fruit will increase the moisture in the product
• putting a pan of water in the oven during baking will help keep the poduct moist
• these products are better kept in the freezer than in the refrigerator because more moisture is preserved
• ensure that pans are well greased and bake at lower temp. for a longer tie than usual

Question 10

enrichment of gluten-free flour in canada

Answer 10

note that it is mandatory to add folate to refined wheat flour but not to gluten-free flour, therefore have to chek the label
ex: RICE BRAN, TAPIOCA STARCH and CORNSTARCH do not have folate!!!!

Question 11

what does the recipe of currant scones show

Answer 11

• small amount of xantan gum acts as binding agent and provide structure and stability
• eggs add additional structure along with moisture and elsaticity
• resting the dough for 30 min hydrates the flour and softens its texture
• preheating the oven at high temp and dropping it down slightly when putting the scones in the oven reduces baking times, while helps to achieve the golden crust without burning the bottom
• • when cooked, pu two plateau to not burn bottom

Question 12

what does the recipe of gluten-free focaccia shows

Answer 12

• gluten-free flours are not capable of forming strong network to hold the gas bubbles, so they need help from a binder
• powdered psyllium husk is effective at creating an open, airy crumb in yeast breads by binding effectively to water and to proteins in GF flour, thereby creating a sturdy network capable of trapping gas and steam during baking
• xantan gum acts as binding agent and provide structure and stability
• eggs add additional structure and elasticity (not notmally added to wheat-based focaccia)

Question 13

what does the recipe of gluten-free pie dough (for galtte) shows

Answer 13

• xantan gum contributes to structure, preventing the crust to crumb
• vingear lowers the pH of the dough, which weakens the bonds to produce a tender pie crust with flaky layers
• sour cream tenderizes the dough and alloys it to be workable
• rolling out dough between plastc wrap helps because GF pie dough is much softer than regular dough (and using extra flour to roll would result in a gritty texture)