The document discusses the coagulation of proteins from flour and dairy. It explains that flour protein content and quality determine what types of baked goods can be made and are affected by wheat variety and growing conditions. Gluten is the main protein in flour. The procedure provided shows how to isolate gluten from flour by kneading and washing dough. For dairy, the document outlines that casein is obtained from milk coagulation using rennet or acids, and curds separate from whey. A procedure for making cheese from reconstituted milk using vinegar is also given.

1. Coagulation of Protein from Flour
Protein content and quality of baking flours are vital functional, nutritional and economical
parameters for millers and bakers. They determine whether a given flour is suitable for either yeast-
leavened bakery products that require higher levels of protein in flour (pan bread, buns, hearth breads or
chemically-leavened products that need lower protein levels (cookies, cakes and biscuits)
The protein content of wheat flour varies widely from 6–18% depending on the type or class of
wheat milled, growing conditions, and fertilizer inputs, particularly nitrogen. Quality of flour proteins is
determined by the levels and distribution of individual protein fractions, mainly gluten, gliadin and glutenin
which vary among types of wheat and their growing conditions as well as processing methods mainly
milling.
Procedure in preparing gluten from flour
1. In a mixing bowl, prepare 500 grams flour.
2. Gradually add 375 ml water and mix thoroughly.
3. Cover and let it rest for 20 to 3o minutes.
4. After resting, knead the dough using the stretch and fold method for about a minute.
5. After folding, immerse the dough completely in cold tap water and let it sit for 30 minutes.
6. Start washing the dough by kneading in cold water. Rinse around four times until water becomes
slightly cloudy. (Rinse and remove water using a strainer, do this four times)
7. Immerse the dough in cold tap water and let it rest for 20 to 30 minutes.
8. Completely drain the water from the dough and form it into a round shape and observe.
Coagulation of Protein from Dairy
Casein, a semi-solid substance formed by the coagulation of milk, is obtained and used primarily
in cheese. Rennet, derived from the stomach linings of cattle, sheep, and goats, is used to coagulate, or
thicken, milk during the cheese-making process. Plant-based rennet is also available. Chymosin (also called
rennin) is the enzyme used to produce rennet, and is responsible for curdling the milk, which will then
separate into solids (curds) and liquid (whey).
Milk and milk products will also coagulate when treated with an acid, such as citric acid (lemon
juice) or vinegar, used in the preparation of fresh ricotta, and tartaric acid, used in the preparation of
mascarpone, or will naturally curdle when sour as lactic acid develops in the milk. In some cases, as in the
production of yogurt or crème fraîche, acid-causing bacteria are added to the milk product to cause the
coagulation. Similarly, tofu is made from soybean milk that has been coagulated with the use of either salt,
acid, or enzyme-based coagulants.
Procedure in preparing cheese from reconstituted milk.
1. Put 1 L water in a sauce pan and add 300 grams powdered full cream milk.
2. Mix thoroughly and dissolve the milk completely over a low to medium heat.
3. Add gradually 2 Tbsp vinegar and continue stirring. (Do not over-cook the mixture)
4. Stir well until the milk produces curds.
5. Strain the mixture using a strainer and cheese cloth to separate the curds from the whey.
6. Press the collected curds to completely remove the whey.
7. In a bowl, add ¼ tsp salt and mix it with the curd.
8. Place the cheese in a molder form the desired shape. highlight