Bread gluten

Salt is used as an essential nutrient and a flavoring in food. It is also used in products to change their properties. In breads, it moderates the growth of yeast, and strengthens gluten. In ice cream and frozen... 

Fumaric acid breaks the sulfur-to-sulfur bonds in the elastic protein gluten in bread doughs. This makes the doughs more machine-able. It also is a key ingredient in rye and sourdough breads—it makes them sourer. 

Vegetable oils are added to breads to shorten the strands of gluten and give the bread a more cakelike texture. Adding fats or oils also keeps bread from getting stale, which allows for storage of longer than one day. 

Fig. 9.3 The conceptual schema of micro-macro thinking for the task designing gluten-free com bread, with the explicit use of structure-property relations...

The Group A emphases are those that inform the development of chemical literacy (DeBoer, 2000) and should be made available to all students (cf scientific literacy - (Roberts, 2007). These emphases all call for an imderstanding of a macro type of representation, so that learners appreciate what it is when they encounter a chemical phenomenon e.g. a solution, a colloid, a precipitate. This understanding would enable students to answer the question what is it and possibly what to do with it how to act when they encounter such a chemical phenomenon. These emphases also call for an understanding of the submicro type of representation, so that learners can qualitatively explain the nature of the macro phenomena that they encounter and hence be able to answer the question why is it as it is In order to explore these emphases, a chemistry curriculum would need to address a variety of contexts related to the three Group A emphases that have mearung in the everyday world. Pilot, Meijer and Bulte (2008) discuss three such contexts ceramic crockery, gluten-free bread and the bullet-proof vest. 

There are a few areas in the subjects covered by this book where unfortunately the same words or are used to describe different things. They are gluten and flour improver. In food law a flour improver would cover a substance added to flour to improve its performance, usually in bread. Such a substance is ascorbic acid. In a bakery, the expression flour improver covers a mixture that is added to the dough. In this context a flour improver will contain not only substances like ascorbic acid but also, for example, enzyme active soya flour, emulsifiers and possibly fat. 

It appears that dried gluten produced from English non-bread making flour is just as good as gluten produced from the best quality Canadian flour. Unsurprisingly, dried gluten is normally made from the cheapest possible source. 

Xanthan gum dissolves in cold water. A 1% solution has a pH between 6.1 and 8.1. It normally functions as a thickener but combines synergistically with locust bean gum to produce a very cohesive and elastic gel. Xanthan gum is used in making gluten-free bread but it is one of the few substances that can be used as a substitute for gum tragacanth. 

Rye Proteins. While rye is the only European cereal able to completely replace wheat in bread, rye protein is not as effective as wheat protein. One reason for this is that as much as 80% of the protein in a rye sour dough is soluble compared with 10% of soluble protein in a wheat dough. One factor that inhibits the formation of a gluten-like complex is the 4-7% of pentosans present, which bind water and raise the viscosity of the dough. The crumb structure is then formed from the pentosans in combination with the starch. 

In the absence of gluten some other system must be used to cause the bread to rise. One possibility is to use hydroxypropylmethyl cellulose, which forms a film with the rice flour and water that traps the gases and acts as a substitute for gluten. 

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