Flours and the gluten complex

Question 1

What us flour?

Answer 1

Tube powder derived from the endosperm of seeds or other starchy foods

Question 2

What is the most common source of flour?

Answer 2

Wheat

Question 3

___ is the basis for all baked product

Answer 3

flour

Question 4

What are 7 types of wheat flours?

Answer 4

1) Whole wheat
2) white
3) bread flour
4) durum semolina
5) all purpose
6) pastry/cake
7) gluten flour

Question 5

Which flour has bran, germ and endosperm? which one has endosperm only?

Answer 5

Whole wheat

wheat

Question 6

Which flour is high in gluten?

Answer 6

bread flour

Question 7

Which what is from hard winter durum wheat?

Answer 7

durum semolina

Question 8

Which flour has the gluten content that is between cake and bread?

Answer 8

all purpose

Question 9

which flour is lower in protein (gluten?)

Answer 9

pastry and cake

Question 10

which flour is milled to retain gluten?

Answer 10

gluten flour

Question 11

In white flour milled from endosperm, endosperm makes up ___ of the wheat kernel

Answer 11

83%

Question 12

Why does white flour produce breads with a higher volume and finer texture?

Answer 12

Because gluten forming proteins:

• develep most effective in the absence of germs
• are responsible for the viscoelastic properties of wheat flour dough

Question 13

Whole wheat flour contains entire ___ kernel

Answer 13

wheat

Question 14

What has the highest amount of gluten? moderate? lowest?

Answer 14

high: durum wheat, bread flour
moderate: rye, cae flour, barley
low: buckwheat rice quinoa (gluten free)

Question 15

Which flour are gluten free (RCSBP)

Answer 15

Rice
cornmeal
soy
buckwheat
potato

Question 16

Does rye contain gluten?

Answer 16

yes but in a lower amoiunt

Question 17

Does critical contain gluten?

Answer 17

yes, it is a hybrid gof wheat and rye

Question 18

What are the 3 functional properties of starch in flour?

Answer 18

1) strengthens through gelatinization
2) Dextrins contribute to colour and sweetness
3) contribute to crumb

Question 19

Fine crumbs s are ___

Answer 19

small, densely packed air cells

Question 20

Coarse crumbs are ___

Answer 20

large, irregular holes

Question 21

What is the definition of gluten in flour?

Answer 21

Complex mixture of certain proteins that cannot dissolve in water, and form association with each other.

Question 22

What are 2 keywords when it comes to gluten?

Answer 22

1) Elastic structure (necessary fro rising/structure)

2) It coagulates

Question 23

What does coagulation mean in baking?

Answer 23

setting

Question 24

What are the 2 main gluten proteins? how are they produced?

Answer 24

Gliadins and Glutenin

produced by hydration and mixing of the dough

Question 25

What percent of proteins in flour are gluten? Non gluten?

Answer 25

85% gluten | 15 % non gluten

Question 26

Name 3 properties of gliadin chains

Answer 26

1) hydrophilic, spherical polypeptide chain 2) fold onto themselves, weak bonding 3) fluid and stucky

Question 27

Name 5 properties of the larger glutenin chain

Answer 27

1) hydrophobic 2) largest gluten complex 3) form S-S bonds at end of chains 3) contribute to elastic properties of the dough

Question 28

Glutenin =

Answer 28

elastic

Question 29

Gliadin =

Answer 29

fluid and stucky

Question 30

Glutenin (elastic) + Gliadin (fluid/sticky) =

Answer 30

Gluten (elastic and plastic)

Question 31

How can we maximize gluten?

Answer 31

knead under cold water, which allows for water soluble proteins and starch to become freed

Question 32

Gluten controls ___ properties of dough

Answer 32

rheological 9flow)

Question 33

What does plasticity and elasticity do?

Answer 33

makes dough more stable

Question 34

How is gluten formed in baking? (2)

Answer 34

1) Hydration | 2) kneading

Question 35

Name 4 things that happen during hydration

Answer 35

- air bubbles - gliadin and glutenin absorb 2x their weight in water and become gluten - other proteins become main part of dough - result = complex of gluten with water within the spaces

Question 36

Name 3 things that happen during kneading

Answer 36

- works dough into elastic mass - expands gluten - distributes yeast - warms dough, incr. fermentation and helps distributes Co2

Question 37

___ coats gluten molecules and prevents cluming

Answer 37

fat

Question 38

___ binds water and prevents gluten formation

Answer 38

siugar

Question 39

___ are cross linked by ____

Answer 39

gluten | SS bridges

Question 40

____ sheets of gluten give a smoother and finer texture

Answer 40

flatter

Question 41

(T/F) Gliadin and glutting and soluble proteins

Answer 41

FALSE - they are insoluble

Question 42

What are the 6 soluble flour proteins ?

Answer 42

- Albumins - Globulins - Glycoproteins - Nucleoproteins - Lipid protein complexes - Enzymes (amylases and protease)

Question 43

What affects the baking quality?

Answer 43

quantity and quality of proteins in flour

Question 44

Gluten is the general name given to what?

Answer 44

Storage proefins (prolamins/peptide fraction) present in BROWS

Question 45

Which cereal prolaimns are toxic for those with CD?

Answer 45

- GLIADIN in wheat - SECALIN in rye - HORDEIN in barley - AVENIN in oats

Question 46

What is celiac disease?

Answer 46

- Immune system rxn to gluten - affects GI trat (malabsorption) - gentic transmission

Question 47

What is the prevalence of CD in canada?

Answer 47

1:133

Question 48

What are some symptoms of CD?

Answer 48

- absominal bloating - diarrhea - fatigue - weight loss

Question 49

What are the 3 non gluten grains? (RMT)

Answer 49

rice | millet teff

Question 50

Are oats GF?

Answer 50

appear to be safe, but use limited by potential contamination with gluten

Question 51

Name 7 GF substitutes for binding

Answer 51

``` xanthin gum guar gum psyllium seed husk chia seeds flax seed meal gelatin agar agar ```