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Essay

Extraction Of Gluten From Flour And Extraction Of Gliadin From Gluten

Essay specific features

 

Issue:

Science

 

Written by:

Leon H

 

Date added:

July 29, 2015

 

Level:

University

 

Grade:

A

 

No of pages / words:

3 / 811

 

Was viewed:

9067 times

 

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Essay content:

Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is an important source of nutritional protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein Gluten is still extracted from flour by washing out the starch by means not fundamentally different from the ancient way, which exploited the fact that starch is water-soluble while gluten is not also, that gluten binds together strongly, while starch dissolved in cold water is mobile 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 Procedure A...
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The extraction of gluten from flour: Approximately 100.08 g of the flour was weighed in an evaporating dish. 50 mL demi-water was added and stirred with a glass rod. That gave stiff dough. The dough was kneaded until you had an even mixture. The dough was knead into a ball and left it about five minutes...
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