REPORT FOR BAKERY

TECHNOLOGY
FPE 4413
INTRODUCTION

The word flour refers to the powder obtained from grinding a cereal grain. All flours are
composed largely from starch and protein, but wheat flour is distinctive in that it has very
high levels of a class of proteins known collectively as gluten (8 - 14%). When a dough is
made from wheat flour and water, the gluten develops into a thick, cohesive, elastic mass.
When placed in an oven, it puffs up to many times it original volume and sets with a light,
airy texture. This characteristic enables gluten to provide the structure in baked goods, cakes
and bread.

Gluten is a substance made up of proteins present in wheat flour. It gives structure and
strength to baked goods. In order for gluten to be developed, the proteins must first absorb
water. Then, as the dough or batter is leavened, these strands capture the gases in tiny pockets
or cells and the product rises. When proteins are heated, they coagulate. This means they
become firm or solidify.

The structural element that is essential in breads is a protein complex in wheat. The mixing
period is the time when the proteins in wheat flour begin to associate and form what appear to
be almost rubber-like strands if manipulated long enough. Manipulation of batter and doughs
to achieve the appropriate extent of gluten development is essential to creating the desired
structure of various baked products.

Gluten strands show remarkable extensibility during the early part of baking. Until the
temperature of the mixture rises to the point where the protein denature, these strands stretch
to give increasingly larger volume to the overall product and to promote thinner, more tender
cell walls at the same time. The ability of gases to expand with the intense heat of the oven
and the stretchy character of gluten work synergistically to help in achieving baked products
with good structure and volume.
OBJECTIVES:

1. To characterize the development of wheat gluten in batters and dough

2. To compare the differences in behaviour between the proteins in different types of

flour

3. To conceptualize the changes the gluten complex undergoes during the baking period,
from the strechable complex to the denatured primary structure of baked product.

4. To describe the factors influencing gluten development in a variety of baked products.

PROCEDURES:

Basic formula- Gluten Ball

110 g flour

60 ml water

1. Add only enough water to make stiff dough.

2. The exact amount of water was recorded.

3. The dough was kneaded vigorously for 5 minutes without adding more flour.

4. The ball was placed in a strong muslin cloth.

5. The wrapped ball was hold under a slow stream of cold water and manipulates the
ball to begin the wash the starch from the dough. If the water looks cloudy or milky,
there is still starch in the ball.

6. Then, the cloth was opened and the cream colored was sraped (gluten).

7. The gluten mass will be quite cohesive and worked into a ball.

8. The balls are weighed.

9. After weighing, the ball was baked on the pieces of foil in ovens preheated to 232˚C.

10. After 15 minutes baked, the temperatures was turned to 150˚C and continue baking
another 30 minutes without open the oven door.

11. The ball was cool briefly without weighing.

12. To reveal the interior structure, cut the balls in halves.

1. Types of flour- using basic formula

a. All purpose flour

b. High protein flour

c. Rye flour

d. Whole wheat flour

e. Corn flour

f. Potato flour

g. Tapioca starch

h. Rice flour

i. Glutinous rice flour

RESULT

Gluten structure-before and after baking gluten balls

Treatment Weight Characteristics Description of interior

Prior to After of raw ball Texture Cell Strand

baking baking of cell walls strength
Flour (g) (g) exterior

All 39.57 20.32 Dark colour smooth rough though

purpose sticky large thick

39.03 21.54 less dark smooth thick though

sticky large rigid
rough

High 40.34 19.30 sticky large thick hard

protein
45.75 25.73

Rye 60.42 34.07 outer-fragile fragile not fragile

60.20 37.15 rigid easily

inner- sticky smooth
thick
small
easy to
fragile

Whole 112.08 77.07 dark brown fragile not fragile

wheat 118.08 77.97 gritty rigid easily
smooth
thick
small
easy to
fragile

Corn flour -

Potato -

-
 Tapioca -
starch

Rice flour -

Glutinous -
rice
-

DISCUSSION

In the experiment, in order to see the gluten, manipulated dough must be washed in cold
water. Ths washing removes the nonprotein components of the flour. Then, only the gummy
gluten component of flour remains, it resembles already chewed chewing gum. When this
gluten ball is baked, the entrapped water becomes steam and leavens the hollow structure. In
some flour contain no gluten forming proteins, there is no gummy material created or
retained. Gluten is a composite of the proteins gliadin and glutenin. Gliadin and glutenin
compose about 80% of the protein contained in wheat seed. Being insoluble in water, they
can be purified by washing away the associated starch.

Wheat flour is unique because it in the only cereal grain that possesses gluten-forming
proteins. When combined with water under mixing stress, the proteins in the flour will form
what is called gluten. This gluten structure is responsible for providing extensibility, elasticity
and gas-retaining properties to yeast-leavened baked goods. The quantity of the gluten is
proportionate to the amount of protein in the flour. The amount of gluten will increase as the
protein content increases.

Wheat gluten and starch are separated from wheat flour by mixing the flour with from 0.6 to
1.0 part water per part flour, maturing the mixture to form a dough and to hydrate the gluten,
diluting the dough with a further 0.5 to 3 parts water, and either simultaneously or
subsequently applying shear to the dough by agitation or extrusion, whereby the gluten
coagulates and thereafter separating the starch and gluten. When dough made with wheat
flour is kneaded, gluten forms when glutenin molecules cross-link to make a sub-microscopic
network and associates with gliadin, which contributes viscosity and extensibility to the mix.

Only four types of flour have gluten which are all purpose, high protein, rye and whole wheat
flour. After baking, the size of cell wall in all purpose flour is larger compared to others.
These flours have gluten-forming potential while another flour such as corn flour, potato
flour, tapioca starch, rice flour and glutinous rice flour do not have gluten-forming potential
due to inherent differences in protein composition. If such dough is leavened with yeast,
sugar fermentation produces bubbles of carbon dioxide which, trapped by the gluten network,
cause the dough to swell or rise. Baking coagulates the gluten, which, along with starch,
stabilizes the shape of the final product. Gluten content has been implicated as a factor in the
staling of bread, possibly because it binds water by hydration.

Bread flour is a high-gluten flour that has very small amounts of malted barley flour and
vitamin C or potassium bromate added. The barley flour helps the yeast work, and the other
additive increases the elasticity of the gluten and its ability to retain gas as the dough rises
and bakes. Bread flour is called for in many bread and pizza crust recipes where you want the
loftiness or chewiness that the extra gluten provides. It is especially useful as a component in
rye, barley and other mixed-grain breads, where the added lift of the bread flour is necessary
to boost the other grains.

All-purpose flour is made from a blend of high- and low-gluten wheats, and has a bit less
protein than bread flour — 11% or 12% vs. 13% or 14%. You can always substitute all-
purpose flour for bread flour, although your results may not be as glorious as you had hoped.
There are many recipes, however, where the use of bread flour in place of all-purpose will
produce a tough, chewy, disappointing result. Cakes, for instance, are often made with all-
purpose flour, but would not be nearly as good made with bread flour.

Figure 1: Unbaked and baked gluten balls. Left to right: gluten balls prepared from
cake flour, all purpose flour and high protein flour

What is Type Type of flour Explaination Effect of

needed? of used too much
recipe gluten

Very Weak Cake Cake Flour A very weak gluten structure forms Tough,
Gluten Batters from the flour and gentle mixing heavy
 techniques. It holds in the steam from cake
baking, which makes it rise, giving it
structure.
Weak Pie and All-purpose a Cold fat is first incorporated, and then Heavy
Gluten Tart nd/or Cake the liquid is mixed in. Gluten holds the and tough
Crust dough together and traps the steam
Dough from baking. Resting and chilling
relaxes the dough and is recommended
after mixing, rolling and forming.
Moderately Puff All-purpose During rolling and folding, the gluten Difficult
Strong Pastry Flour develops. It helps push the layers to roll and
upward and away from each other fold, as
during baking. Resting and chilling well as
relaxes the gluten and is recommended roll out.
after turning. Tough and
distorted
after
baking.
Strong and Bread All-purpose During mixing and kneading of the Won't rise
Very Dough and/or Bread dough. Shaping with too much added as well,
Strong Flour flour also creates gluten. That's why it's tough and
best to handle the dough gingerly and dry
not to add in too much extra flour when
kneading.

FIGURE 2: interior characteristic for all purpose gluten ball

STUDY QUESTIONS

1. Compare the relative structural qualities of the various items tested.

Compare the amount of protein in the various products.
 The cell wall of all purpose and high protein flour are rigid and tough and for rye
and whole wheat flour is not rigid and easily broken. The interior characteristic
after baking of all purposes flour is elastic, tough and for the rye and whole wheat
flour is crunchy and easily broken. For the raw gluten ball, the texture is sticky
because it reacts with mix water. For the amount of protein, we can conclude that
whole wheat flour has the highest protein, than rye flour, high protein flour and all
purpose flour from the weight of the gluten ball before they are been baking. From
the fact of commercial flour, high protein flour might contain up to 10-12% of
protein and all purpose flour might contain up to 8-11% of protein. For whole
wheat flour, it may contain protein up to 80% and that is why it has high amount
of gluten.

2. What changes take place from the time wheat flour is first moistened until a
gluten ball has been baked?

Gluten is starting to expend during kneading. Glutenin forms strands of long thin
chainlike molecules while the shorter gliadin forms bridges between the strands of
glutenin and this will result the dough become elastic. The starch that contain in
flour will eliminate during the washing process by the indication of milky and
cloudy water. The remaining gluten is formed into ball shape and baked them. The
gluten ball produces cell hole after baking. The bubble of the gas is determined by
the gluten structure.

3. What can be done to improve the structural characteristics of baked products

that are likely to fall?

There are two ways we can use to improve the structural of baked products which
are bread improver and bread softener. When we added these items in our bakery
 products, our bread will become sponginess and structure will be increase. However,
the proving time of the dough when added with bread improver and bread softener
should be less than the usually proving time. After added with those items, the cell
membrane will become thinner and increase the elasticity of the membrane.

CONCLUSION
For the conclusions, we can say that gluten is a composite of the proteins gliadin and
glutenin. Gliadin and glutenin compose about 80% of the protein contained in wheat
seed. Being insoluble in water, they can be purified by washing away the associated
starch. From this experiment, we can know that the flour that contain or form a gluten
network like all purposes flour, high protein flour, rye flour and whole wheat flour.
This flour is the best that we can choose for making bread, biscuit, pastry or other
baked product. The flour like corn flour, potato flour, tapioca starch, rice flour and
glutinous rice flour is the flour that didn’t contain of form any gluten network and if
we want to use these flour for making bakery product, we must mix these flour with
that contain protein gluten in order to make to good dough. Gluten in a dried for, may
be added to other flour, providing strength and several times the gluten-forming
potential of that flour. Extracted gluten is used to fortify content of some breakfast
cereal, for binding on meat, poultry or fish and as an extender for fish and meat
products.

REFERENCES

1. http://en.wikipedia.org/wiki/Flour

2. http://en.wikipedia.org/wiki/Gluten

3. http://in.answers.yahoo.com/question/index?qid=20090205004108AAGqJnT
4. http://www.baking911.com/howto/how_baking_works.htm

5. http://www.exploratorium.edu/cooking/icooks/01-13-03.html

6. http://www.nyx.net/~dgreenw/whatisglutenandhowisitdeve.html