Chapter 3.2.1 Functional roles & interaction of food ingredients in the food system - GLUTEN
In this chapter, I am able to explain the role of gluten and the factors affect the roles of gluten in food. I also able to relate the effect of additives or interfering agents to the structure of gluten.
 |
| Gluten |
Flour is different with starch because flour provides elasticity and structure to baked goods due to the proteins which can develop gluten while starch contributed to structure to a batter as it gelatinizes and make the crumb more rigid. Besides, the function of flour is to contribute colour through the process of Maillard reaction due to protein composition in flour and sugar added when making bread.
 |
| Summary of Gluten |
This chapter is very interesting because I can understand more deeply how the bread or dough is made and apply this theory to all the products that using flour. Flour contains Glutenin and Gliadin when water is added, the kneading process is implied, the gluten is able to form and develop. Then adding leavening agent such as yeast, baking powder, the Carbon dioxide which produced by the leavening agent is trapped by the gluten, so it increased the dough volume. Furthermore, baking can coagulate the protein, hence it turns out bread😝!
Now I understand the different flour have a different protein content, that's why high protein flour is used for bread, low protein flour is used for cake or pastry due to their different protein composition.
In conclusion, this chapter is very useful for me in the future as I will select the flour based on the protein content when used for different products.
No comments:
Post a Comment