2nd Report

5th Feb 2010

Today our experiment is to characterize the development of wheat gluten in batters and doughs. We will be using these 3 different flour which are; all purpose flour, pastry flour and bread flour. Our main task for today is to differentiate which flour contains more gluten.

BASIC GLUTEN BALL FORMULA :

Ingredient:

= 110g (1c) Flour

= 60 ml (1/4c) Water

Methods :

1. Use a fork to stir the dough that forms as the water is added to the flour. Add only enough water to make a stiff dough.
2. Use less than the amount indicated if the dough can be worked without adding all 60ml. Add more than 60 ml if necessary to make the dough.
3. Record the exact amount of water used.
4. After the water is added, knead the dough vigorously for 5 minutes,but without adding more flour.
5. Place the ball in a strong muslin cloth. Hold the wrapped ball under a slow stream of cold water and manipulate the ball to begin to wash the starch in the ball.
6. Patiently continue the process until the water runs clear as it drains from the cloth.
7. When the water begins to look clear, open the cloth and scrape the cream-colored scraps together.
8. Also, gather together any cream colored particles that may be in the sink or on the outside of the cloth. This cream-colored material looks insignificant, but it is the gluten.
9. When the starch has been washed away completely, the gluten mass will be quite cohesive and worked into a ball.
10. Additional washing can be done without the cloth to eliminate any pockets of white starch that may be visible as the gluten is manipulated. It is imperative that all the starch that may be visible as the gluten is manipulated. It is imperative that all the starch be removed because starch will interfere with optimal expansion of the gluten ball during baking.
11. Before baking the gluten balls which is prepared by class, all class members should manipulate the various types to experience their elasticity and cohesiveness. Then the balls should be weighed.
12. After weighing, bake the balls on a piece of foil the oven and put in the oven and bake at the temperature of 232C for 15 minutes.
13. After that bake again for 30 minutes at the temperature of 150C.
14. Cool for a short while and then weight and measure the volume. Cut it in half, to reveal the interior structure.

The measurement of the three ingredient : all purpose flour, pastry flour amd bread flour.

First we start combining the two ingredient, flour and water.

We use a fork to mix the dough to prevent extra temperature from our hand, because it will make the dough become soft.

After the process of kneading and adding water. These is the results for the dough:

• For all purpose flour dough, it needs 90ml of water to form into a dough.
• For pastry flour dough, it needs 100ml of water to form into a dough.
• As for the bread flour, it needs around of 90ml of water to form into a dough.

After that we placed the dough in a muslin cloth and start the process of washing the dough with a low stream of cold water. These is done individually to wash the starch in the ball. Until the water became clear.

Later that process, the gluten is remove from the muslin cloth.

Before the gluten is going to be bake, the gluten is recorded, weigh and also the characteristic of the raw ball is been tested individually. In order to analyse the differences.

• For all purpose flour, it is weigh at 32g and the gluten itself is very sticky and elastic.
• As for pastry flour, the weigh is 32g and the gluten itself is sticky and elastic.
• Well for bread flour, the weigh is 35g and the gluten itself is stick and elastic.

Finally the baking process begin and the gluten start baking at the time of 10:08am. Based on the standard recipe the temperature for the first 15minutes 232C.

These is the image after baking for 15minutes at the time of 10:23am, there is a few differences:

• For all purpose flour, the volume rises triple of it size.
• Pastry flour, also rise triple of it size.
• Well for the bread flour, it did not rise at all.

Then later that the temperature is turn down to 150C and the baking time approximately for 30minutes.

These is the image when the bread flour started to rise and the time recorded at 10:40am.

At last it is done, the time now is recorded at 10:54am.

All purpose flour gluten ball

These is after the process of baking and now it is weigh at 18g.

Pastry flour gluten ball

The weigh of this is 20g.

Bread flour gluten ball

For these one it is weigh at 30g.

The overall of the experiment.....

All purpose flour

By judging at volume baked ball itself is quite large, and it very light. The interior is hard and very chewy. Not only that, the cell wall is also very hard and the strand strengh is strong.

Pastry Flour

The size volume of these is medium, and it is also light. For the interior, it is hard from the outside and inside is soft. The cell wall is hard but the strand strength is soft.

Bread Flour

The size volume for these is small and not only that it is heavier then before. The texture of interior is soft but elastic. The cell wall is soft and the strand strength is also soft.

Knowledge we gain today.

After the experiment, we gain something new. That gluten help to hold the gas, so that the bread will rise. We learn that the more gluten it have, the harder the texture of the dough and the bigger the ball will rise. Thats why we had an experiment by using a few different type of four. Knowing that each different flour has different quantity of protein.

Other comment

For today experiment, there is a lot of different type of breads. Looks like we are the only team which made gluten ball. But thanks everything, working as a team and doing task was fun.