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Gluten

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Where you find it?

Bread or some biscuitsBread or some biscuits

Contains : Gluten

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What is gluten?

 A protein which does not exist in A protein which does not exist in

nature!nature! Consists of the two proteinsConsists of the two proteins

moleculesmolecules

GluteninGlutenin GliadinGliadin

Interact with each other by theInteract with each other by thekneading of a wet dough, to formkneading of a wet dough, to formaa ‘ ‘super proteinsuper protein’ ’ oror ‘ ‘proteinproteincomplexcomplex’ ’ 

 A highly elastic material A highly elastic materialWheat - a prime source of gluten

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Formation of Gluten

The proteins on the outside of the starch granules absorbThe proteins on the outside of the starch granules absorbmoisturemoisture --> become very sticky, i.e., hydration> become very sticky, i.e., hydration

The protein molecules stick together and bind the granulesThe protein molecules stick together and bind the granules

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Formation of Gluten

a) Gliadin and glutenin found inthe

flour.

b) They stick together when theyabsorb moisture to form gluten.

c,d) When we mix the dough, the

molecules line up with one

another forming longer strandsof gluten.

e) During kneading, the protein

molecules become more closely

aligned and the gluten becomesstronger and more elastic.

f) The dough will be able to hold 

the gas released by the yeast and 

the bread will rise.

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Uncooked Gluten

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Usage

To bake a breadTo bake a bread

The flour gluten content and strength willThe flour gluten content and strength will

determine the quality of the finished productdetermine the quality of the finished product

The gluten provide the bread doughThe gluten provide the bread doughstructure and the elasticity it needs to stretchstructure and the elasticity it needs to stretch

as carbon dioxide is released from the yeastas carbon dioxide is released from the yeast

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Role in baking

The gluten properties and structure are importantThe gluten properties and structure are importanttoto Form elastic doughForm elastic dough

Retain gas during fermentation and bakingRetain gas during fermentation and baking

 Allow expansion Allow expansion Retain the shape of loaf Retain the shape of loaf 

Bread texture depends on :Bread texture depends on : distribution of the gluten done through the mixing anddistribution of the gluten done through the mixing and

kneadingkneading

rising stepsrising steps

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Effect of gluten quantity

The effect of gluten quantity and quality in the flour used forThe effect of gluten quantity and quality in the flour used for breads, cookies,breads, cookies,crackers and pasta is dramaticcrackers and pasta is dramatic

The above three loafs of bread :The above three loafs of bread :it is clear that the wet gluten quantity of the flour strongly iit is clear that the wet gluten quantity of the flour strongly influences breadnfluences breadvolumevolume

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Gluten and Celiac Disease

The immune system reacts to the glutenThe immune system reacts to the glutenprotein gradually damages theprotein gradually damages the villivilli in thein thesmall intestinesmall intestine

Unable to absorb the vitamins, minerals, andUnable to absorb the vitamins, minerals, andother nutrientsother nutrients

Symptoms :Symptoms : diarrhea, abdominal pain and bloating, anddiarrhea, abdominal pain and bloating, and

weight loss , feel tired, depression, skin rashesweight loss , feel tired, depression, skin rashes

No cure!No cure!

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Gluten and Celiac Disease

Solution :Solution :

glutengluten--free dietfree diet

 Very aware of the ingredients Very aware of the ingredients

GlutenGluten--free floursfree flours

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References

P.P. BarhamBarham,, “ “The Science of CookingThe Science of Cooking” ” 

Springer 2001 Chapter 8Springer 2001 Chapter 8 http://http://en.wikipedia.orgen.wikipedia.org /wiki/Gluten /wiki/Gluten

http://www.perten.com/pages/Producthttp://www.perten.com/pages/ProductPage____82.aspxPage____82.aspx