WHAT IS GLUTEN?. Quick Bread Notes Gluten - a substance present in cereal grains, esp. wheat, that...
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Transcript of WHAT IS GLUTEN?. Quick Bread Notes Gluten - a substance present in cereal grains, esp. wheat, that...
![Page 1: WHAT IS GLUTEN?. Quick Bread Notes Gluten - a substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough; it.](https://reader035.fdocuments.in/reader035/viewer/2022072016/56649eec5503460f94bfe88a/html5/thumbnails/1.jpg)
WHAT IS GLUTEN?
![Page 2: WHAT IS GLUTEN?. Quick Bread Notes Gluten - a substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough; it.](https://reader035.fdocuments.in/reader035/viewer/2022072016/56649eec5503460f94bfe88a/html5/thumbnails/2.jpg)
Quick Bread Notes
Gluten - a substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough; it helps to build structure.
Gluten is a combination of two proteins, gliadin and glutenin
![Page 3: WHAT IS GLUTEN?. Quick Bread Notes Gluten - a substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough; it.](https://reader035.fdocuments.in/reader035/viewer/2022072016/56649eec5503460f94bfe88a/html5/thumbnails/3.jpg)
Gluten Experiment• Each group is going to be assigned a different type of
flour.• All Purpose Flour• Whole Wheat Flour• Cake Flour• Oat Flour• Bread Flour• Wheat Berry Flour• Gluten Free Flour
• You will be given two packages of this flour, one you will mix with a fat and water, the other just water.
• We will measure the elasticity of these doughs and record our finding.
![Page 4: WHAT IS GLUTEN?. Quick Bread Notes Gluten - a substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough; it.](https://reader035.fdocuments.in/reader035/viewer/2022072016/56649eec5503460f94bfe88a/html5/thumbnails/4.jpg)
Results of the Gluten Experiment• Based on this experiment, what can you conclude about
the effect fat has on gluten development?
• What does kneading do to gluten development?
• Which flours have the most gluten?
• When would you want to use flours with a lot of gluten?
• When would you want to use flours with less gluten?