Week 2: Wheat Gluten.

27/02/2012 (Monday)

This week we're done with our second experiment

which is.....

Gluten Ball

Before start...

we had a short brief and each group is given a different task.

The objective of the experiment:

1. Characterize the development of wheat gluten in batters and doughs.
2. Compare the difference in behaviour between the protein in all purpose, cake, pastry, bread and rye.
3. Conceptualize the changes the gluten complex undergoes during the baking period, from the stretchable complex to the denatured primary structure of a baked product.
4. Describe the factors influencing gluten development in a variety baked product.

The Basic Formula of Gluten Ball

Ingredients:

110g               Flour
60ml              Water

Method:

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 indicate if the dough can be worked without adding all 60 ml. Add more than 60 ml if necessary to make the dough. Record the exact amount of water used.
3. After the water is added, knead the dough vigorously for 5 minutes, but without adding more flour.
4. Place the ball in a strong muslin cloth. 
5. Hold the wrapped ball under a slow stream of clod water and manipulate the ball to begin to wash the starch from the dough.
6. If the water looks cloudy or milky,there is still starch in the ball. 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 craps together. 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.
8. When the starch has been washed away completely, the gluten mass will be quite cohesive and worked into a ball. Additional 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 be removed because starch will interfere with optimal expansion of the gluten ball during baking.
9. Before baking the gluten balls prepared in the class, class members should manipulate the various type to experience their elasticity and cohesiveness.
10. Then the ball should be weighed. After weighing, bake the balls on piece of foil in oven preheated to 232⁰C (450⁰F).
11. After baking 15 minutes, turn the temperature to 150⁰C (300⁰F) and continue baking another 30 minutes without opening the oven door.
12. Cool briefly before weighing and measuring the volume. Cut in half to reveal the interior structure.

Task:

Type of flour - Using the flour assigned. Prepare 1 gluten ball according to the basic formula.

1. Rye flour - prepare the basic formula using rye flour.

 Ingredients:

Method:

Final product:

Final result:

Until we meet again in the next experiment

(^_^)v