FND 100 Lecture Notes - Lecture 6: Monocalcium Phosphate, Gluten, Multiprotein Complex
23 Feb 2017
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Primary loaf bread flower in north america (12% protein) Hard red spring wheat: higher protein (14%, used for bread rolls and bagels (dense and chewier comes from protein) Soft red winter wheat: cake and pastry flour, lower amount of protein (want a lighter delicate texture to cakes and pastry) White wheats: noodle making, duram wheat and flour. Triticale: cross between wheat and rye, better drought tolerance (in the 20s and 30s) Grinding and breaking up of wheat kernel. The remainder consists of the: wheat germ, wheat bran, residual endosperm. Whole wheat flour has 90% of the grain loses the germ. The major determinant of flour quality is the protein content and dough formation. Protein complex is known as gluten (water insoluble: gliadins. Responsible for the stickiness and fluidity of the dough. It is a folded round compact protein: glutenins. Key to the development of structure and volume of baked products. Will increase the volume and lightness of baked product.
