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Download GLUTEN DEVELOPMENT flour + water ↓ increasing adsorption
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GLUTEN DEVELOPMENT flour + water ↓ increasing adsorption coiled polypeptides drawn out ↓ kneading, adsorption protein platelets formed with interspersed lipoprotein ↓ ELASTIC GLUTEN GLIADIN + GLUTENIN | | | | | HYDRATION OF HYDROPHILIC PROTEIN BREAKING OF PARTICLES STRETCHING & PULLING OF GLUTENIN | | | MORE WATER | | GLUTEN (gliadin+glutenin+H2O) FACTORS AFFECTING GLUTEN STRENGTH AND CAUSATIVE EFFECTS FACTOR added sugar added wheat germ added fat (no surfactant) presence of dead yeast cells (vs. living) four times optimum liquid increasing water 10% added unscalded milk addition of oxidizing agent The affect of the factor and probable reason for the affect is best represented by which of the following? a. weakens the gluten because of its strong competition for water b. weakens the gluten because it coats the flour and water does not penetrate to the flour proteins c. strengthens the gluten because of its strong competition for water d. strengthens the gluten because it coats the flour and water does not penetrate to the flour proteins e. no significant influence of this ingredient occurs. FACTORS AFFECTING QUALITY OF FLOUR MIXTURES MIXTURES • NATURE OF INGREDIENTS IN FORMULA • CORRECT PROPORTION AND EXACT MEASUREMENTS OF INGREDIENTS • PROPER METHODS AND ENVIRONMENT FOR COMBINING INGREDIENTS • CORRECT HEATING TEMPERATURE, TIME, AND METHOD MIXING OBJECTIVES • UNIFORM DISTRIBUTION OF INGREDIENTS • MINIMUM LOSS OF THE LEAVENING AGENT • OPTIMUM BLENDING TO PRODUCE CHARACTERISTIC TEXTURES • OPTIMUM DEVELOPMENT OF GLUTEN FOR VARIOUS PRODUCTS ROLE OF INGREDIENTS Tougheners flour egg egg white water milk BAKING OF FLOUR MIXTURE PRODUCTS • melting of fat • increased fluidity of batter/dough • increased solvation of solutes • chemical leavening Tenderizers sugar fat acid egg yolk • • • • denaturation of protein gelatinization of starch steam leavening Maillard Reaction
