Chapter 3.2 Functional roles and interaction of food ingredients in food system
3.2 Gluten
>What is gluten?
Gluten is a complex of gliadin and glutenin that develops in wheat flour mixtures when water is added and the batter or dough is manipulated by stirring, beating or kneading. .luten can also cause celiac disease, where the disease of the intestinal tract brough about the consumption of gluten,
>Protein are molecules composed of any amino acids joined together covalently by peptide linkage.
>Physical and chemical reactions;
-hydrolysis ( increased solubility and capability to form the gel)
-denaturation ( decrease the solubility or loss ability to catalyse reaction- if the protein is enzyme)
-coagulation ( increase viscosity as denatured protein aligned themselves in clumps- if the protein is too high)
> Flour is not wheat flour.
> Batter - Pour (1liquid : 1 flour) / Drop (1 liquid : 2 flour) = Stirring or beating
> Dough - soft ( 1 liquid :3 flour) / Stiff (1 liquid : 6-8 flour) = Kneading
1. Gluten
Gluten is formed when glutenin and gliadin in flour are introduced to water and kneading.
> Glutenins give elasticity - mixing tolerance of dough
> Gliadins give extensibility - contribute to bread loaf volume
2. Functions of flour
a) provide structure - prevent products from collapsing once are cooled and removed from pan.
The flour will provide structure when flour is combined with water to form gluten and develops into tough rubbery strands. The application of kneading will increase the gluten strand to develop. The gluten formed will provide strength, volume, structure and appearance. *However, overdevelop gluten will produce a tough & unpalatable end product.
> How gluten helps the bread to rise?
The gluten help to raise the bread starting from the fermentation process. As the bread dough ferments and proves, the yeast produces carbon dioxide gas that causes the gluten network to expand. This leaves an open cellular structure with the gasses trapped in pockets. Whereas during baking, the gluten protein will coagulate. This sets the gluten so that it is no longer elastic and determine the size and shape.
> Controlling gluten development
- Prevent by mixing the fat with the flour, then add water. (pie based)
- Shortened by creaming the fat and combining the flour with water (cake)
b) absorbs lipids - important quality factor in bread making and are also affected by several factors, including protein content,
c) contribute flavour - have relatively mild, slightly nutty flavour, higer protein and ash content, stronger flavour
d) contribute color - the colour will be vary and will carry over to the color of baked products and also through the process of Maillard reaction.
3. Factors affecting gluten development:
a. Type of flour
- flour provides elasticity and structure to baked good due to their protein (gliadin and glutenin) which able to develop gluten.
vs.
- Starch only contributes to structure to a batter or dough as it gelatinizes and makes the crumb more rigid.
- alternative to flour: rice, corn, millet, potato, soy and oat flour.
- little gluten causes crumbly baked product that is difficult but too much gluten will cause tough, chewy with slightly reduced volume.
b. Amount of water
c. Sugar
d. Mixing and kneading
e. Batter and dough temperature
f. Fermentation
g. Maturing agents and dough conditioners
h. Enzymes
i. Tenderizers and softener
j. salt
k. milk
l. fibre, bran, spices, fruit pieces
3.2 Eggs.
>Emulsion: is a colloidal dispersion of a liquid into another liquid which is immiscible. It occurs through beating, shaking, stirring as it provides energy that needed to increase the surface tension to form small droplets surround by other liquid.
> There is two type of emulsion:
> emulsion instability (4)
-Creaming : doplets move upward
-Sendimentation : droplets move downwards
-Flocculation : process in which 2 or more droplets "stic" together to form an aggregate
-Coalescene : 2 ormore droplets merge together to form single larger droplet
1.Functional roles:
A)Emulsifier ( Surfactants) : enable to mix liquid like oil and water to form a stable emulsion, lowering the interfacial tension between two liquids and also imparting short term stability by forming a protective film around the droplets thus delaying the coalescence of the dispersed emulsion droplets.
-In mayonnaise:
-Vinaigrette (mixing of oil with an acidic ingredient such as lemon and vinegar.The mustard in the vinaigrette function as an emulsifier.
- In cake (functional role of egg)
~ Aeration : beaten eggs will help in incorporating air into cake batter and aid in leavening.
~ Emulsification: The emulsification in eggs (york) bring fats and liquids together into a smooth batter, allowing for a moist cake instead of greasy.
~ Structure : Eggs are major structure provider and give cake firmness, lightness and stability.
~ Colour : carotenoid pigment in the yolk, Maillard reaction.
-Difference between emulsifier and gum
The emulsifier is molecule with 1 hydrophilic and one hydrophobic end. it makes the possibility for the water and oil to become finely dispersed in each other. Besides that, it is to create a stable, homogenous and smooth emulsion.
However, Gums (hydrocolloids) are called hydrocolloids, where it means dispersion of small particles in another medium. It acts as stabilising, thickening and gelling agent.
benefits of hydrocolloids:
*higher cake volume
*finer and closer texture
*Improved softness and humidity
*Simplicity and flexibility
*Formula cost reduction
B) Foaming. (protein in egg whites trap air in a stable work- heated meringue are more stable because the protein coagulates around air cell maintaining a stable foam structure)
-meringue>
-Challenges: Leaking ( caused by failure to coagulate all the proteins in the foam); Beading ( Formation of droplets of a golden-brown colour when a finished pie stands for a while.
-Longer whipping of meringue produces more and smaller air bubbles so that cells are smaller, the grain finer.
-Promote stability: beat till peaks bend over slightly, sugar delays, acid delays, thick white.
-Promote max volume: added liquid, peaks stand up almost straight stiff peak
-Decrease stability: overbeating, added salt, added liquid, thin white.
C) Interfering
- egg can help to control sugar molecules crystallisation.
-egg can help to control water molecules crystallisation
D) Binding and clarifying - Proteins can coagulate and form binding and trap impurities
> Factors affecting heat coagulation of egg proteins:
-temperature, duration of cooking., salt contents and its concentration, and sugar content.
>What is gluten?
Gluten is a complex of gliadin and glutenin that develops in wheat flour mixtures when water is added and the batter or dough is manipulated by stirring, beating or kneading. .luten can also cause celiac disease, where the disease of the intestinal tract brough about the consumption of gluten,
>Protein are molecules composed of any amino acids joined together covalently by peptide linkage.
>Physical and chemical reactions;
-hydrolysis ( increased solubility and capability to form the gel)
-denaturation ( decrease the solubility or loss ability to catalyse reaction- if the protein is enzyme)
-coagulation ( increase viscosity as denatured protein aligned themselves in clumps- if the protein is too high)
> Flour is not wheat flour.
> Batter - Pour (1liquid : 1 flour) / Drop (1 liquid : 2 flour) = Stirring or beating
> Dough - soft ( 1 liquid :3 flour) / Stiff (1 liquid : 6-8 flour) = Kneading
1. Gluten
Gluten is formed when glutenin and gliadin in flour are introduced to water and kneading.
> Glutenins give elasticity - mixing tolerance of dough
> Gliadins give extensibility - contribute to bread loaf volume
2. Functions of flour
a) provide structure - prevent products from collapsing once are cooled and removed from pan.
The flour will provide structure when flour is combined with water to form gluten and develops into tough rubbery strands. The application of kneading will increase the gluten strand to develop. The gluten formed will provide strength, volume, structure and appearance. *However, overdevelop gluten will produce a tough & unpalatable end product.
> How gluten helps the bread to rise?
The gluten help to raise the bread starting from the fermentation process. As the bread dough ferments and proves, the yeast produces carbon dioxide gas that causes the gluten network to expand. This leaves an open cellular structure with the gasses trapped in pockets. Whereas during baking, the gluten protein will coagulate. This sets the gluten so that it is no longer elastic and determine the size and shape.
> Controlling gluten development
- Prevent by mixing the fat with the flour, then add water. (pie based)
- Shortened by creaming the fat and combining the flour with water (cake)
b) absorbs lipids - important quality factor in bread making and are also affected by several factors, including protein content,
c) contribute flavour - have relatively mild, slightly nutty flavour, higer protein and ash content, stronger flavour
d) contribute color - the colour will be vary and will carry over to the color of baked products and also through the process of Maillard reaction.
3. Factors affecting gluten development:
a. Type of flour
- flour provides elasticity and structure to baked good due to their protein (gliadin and glutenin) which able to develop gluten.
vs.
- Starch only contributes to structure to a batter or dough as it gelatinizes and makes the crumb more rigid.
- alternative to flour: rice, corn, millet, potato, soy and oat flour.
- little gluten causes crumbly baked product that is difficult but too much gluten will cause tough, chewy with slightly reduced volume.
b. Amount of water
c. Sugar
d. Mixing and kneading
e. Batter and dough temperature
f. Fermentation
g. Maturing agents and dough conditioners
h. Enzymes
i. Tenderizers and softener
j. salt
k. milk
l. fibre, bran, spices, fruit pieces
3.2 Eggs.
>Emulsion: is a colloidal dispersion of a liquid into another liquid which is immiscible. It occurs through beating, shaking, stirring as it provides energy that needed to increase the surface tension to form small droplets surround by other liquid.
> There is two type of emulsion:
-Creaming : doplets move upward
-Sendimentation : droplets move downwards
-Flocculation : process in which 2 or more droplets "stic" together to form an aggregate
-Coalescene : 2 ormore droplets merge together to form single larger droplet
1.Functional roles:
A)Emulsifier ( Surfactants) : enable to mix liquid like oil and water to form a stable emulsion, lowering the interfacial tension between two liquids and also imparting short term stability by forming a protective film around the droplets thus delaying the coalescence of the dispersed emulsion droplets.
-In mayonnaise:
-Vinaigrette (mixing of oil with an acidic ingredient such as lemon and vinegar.The mustard in the vinaigrette function as an emulsifier.
- In cake (functional role of egg)
~ Aeration : beaten eggs will help in incorporating air into cake batter and aid in leavening.
~ Emulsification: The emulsification in eggs (york) bring fats and liquids together into a smooth batter, allowing for a moist cake instead of greasy.
~ Structure : Eggs are major structure provider and give cake firmness, lightness and stability.
~ Colour : carotenoid pigment in the yolk, Maillard reaction.
-Difference between emulsifier and gum
The emulsifier is molecule with 1 hydrophilic and one hydrophobic end. it makes the possibility for the water and oil to become finely dispersed in each other. Besides that, it is to create a stable, homogenous and smooth emulsion.
However, Gums (hydrocolloids) are called hydrocolloids, where it means dispersion of small particles in another medium. It acts as stabilising, thickening and gelling agent.
benefits of hydrocolloids:
*higher cake volume
*finer and closer texture
*Improved softness and humidity
*Simplicity and flexibility
*Formula cost reduction
B) Foaming. (protein in egg whites trap air in a stable work- heated meringue are more stable because the protein coagulates around air cell maintaining a stable foam structure)
-meringue>
-Challenges: Leaking ( caused by failure to coagulate all the proteins in the foam); Beading ( Formation of droplets of a golden-brown colour when a finished pie stands for a while.
-Longer whipping of meringue produces more and smaller air bubbles so that cells are smaller, the grain finer.
-Promote stability: beat till peaks bend over slightly, sugar delays, acid delays, thick white.
-Promote max volume: added liquid, peaks stand up almost straight stiff peak
-Decrease stability: overbeating, added salt, added liquid, thin white.
C) Interfering
- egg can help to control sugar molecules crystallisation.
-egg can help to control water molecules crystallisation
D) Binding and clarifying - Proteins can coagulate and form binding and trap impurities
> Factors affecting heat coagulation of egg proteins:
-temperature, duration of cooking., salt contents and its concentration, and sugar content.
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