Breads

Wheat Gluten

 This experiment will given a different task from other groups. The objectives of this experiment:- 

• The development of wheat gluten in batters and dough.
• Compare the differences in behavior between the protein in all purpose, cake, pastry, bread, rye, and triticale flours.
• Conceptualize the changes the gluten complex undergoes during the baking period, from the stretchable complex to the denatured primary structure of the baked product.
• Describe the factors influencing gluten development in a variety of baked products.

This are the basic formula for Gluten Ball :-

110g (1c)        Flour

60ml (1/4c)    Water

Method:-

• Use a fork to stir the dough that forms as the water is added to the flour. Add only enough water to make a stiff dough.
• Use less then the amount indicated if the dough can be worked without adding all 60ml. Add more than 60ml if necessary to make the dough. Record the exact amount of water used.
• After the water added, knead the dough vigorously for 5 minutes, but without adding more flour. Place the ball in a storng muslin cloth.
• Hold the wrapped ball under a slow stream of cold water and manipulated the ball to begin to wash the starch from the dough.
• if the water looks cloudy and milky, there is still starch in the ball. Patiently continue the process until the water runs clear as it drains from the cloth.
• When the water begins looks clear, open the cloth and scrape the cream-colored particles that may be in the sink or on the outside of the cloth.
• This cream-colored material looks insignificant, but it is the gluten.
• When the starch has been washed away completely, the gluten mass will be quite cohesive and worked into a ball.
• Additional wahing can be done without the cloth to eliminated any pockets of white starch that may be visibles as the gluten is manipulated. It is imperative that all the starch be remove because starch will interfere with optimal expansion of the gluten ball during baking.
• Before baking the gluten ball prepared in the class, class members should manipulated the various types to experience their elasticity and cohesiveness. Then the balls should be weighed.
• After weighing, bake the balls on pieces of foil in ovens preheated to 232c (450f).
• After baking 15 minutes, turn the temperature to 150c (300f) and continue baking another 30 minutes without opening the oven door.
• Cool briefly before weighing and measuring the volume. Cut in half to reveal the interior structure.

This are the task that given by Chef Zaid.

1. Bread flour- Prepare the basic formula using bread flour.

The ingredients

  

First,add the bread flour

 

Add water

  

Use the fork to stir the dough

   

Knead the dough vigorously

  

Place the ball in a strong mislin cloth

  

Hold the wrapped ball under a slow stream of cold water.

Open the cloth and scrape the cream-colored scraps together.

Before baking.

After baking

Large air bubbles.

This are the gluten structure- Before and after baking gluten balls:-

Treatment	Weight		Characteristics of raw ball	Volume baked ball (ml)	Interior
	Prior to baking (g)	After baking (g)			Texture of cell exterior	Cell walls	Strand strength
1.Type of flour a. All purpose (control)	20g	6g	fragile	High rise	Large air bubble	Not so fragile	Soft
b. Cake	9g	4g	Solid	No rise	Small air bubble	Hard	Hard
c. Pastry	9g	1g	Fragile	Medium rise	Medium air bubble	Fragile	Soft
d. Bread	21g	6g	Fragile	High rise	Large air bubble	Not so fragile	Soft
e. Whole wheat	80g	54g	Solid	No rise	Not identify	Hard	Hard

THANK YOU :)