Gluten content, gas retention and physical properties of starch in selected flours
Title: Gluten content, gas retention and physical properties of starch in selected flours
Category: /Science & Technology/Biology
Details: Words: 1965 | Pages: 7 (approximately 235 words/page)
Gluten content, gas retention and physical properties of starch in selected flours
Category: /Science & Technology/Biology
Details: Words: 1965 | Pages: 7 (approximately 235 words/page)
Gluten content, gas retention and physical properties of starch in selected flours.
Abstract:
<Tab/>This experiment has three parts; properties of starch, gluten content of flour and gas retention of doughs. One objective of this experiment is to assess the properties of starch using a microscope before and after gelatinisation. Potato starch was found to be the quickest forming gel and pre-gelatinised starch was the most viscous. The second part of
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showed last 75 words of 1965 total
flour is gluten free and can be consumed as part of a gluten-free diet, because of this it cannot be used alone for baking because it does not possess elastic/cohesive or leavening properties. Cake flour is also low in gluten and when baked will form a very soft and crumbly dough. In comparison bread flour is perfect for doughs. Doughs higher in gluten will produce more carbon dioxide and therefore have better leavening ability.