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Role of gluten in Bread Formation
- 2. Role of Gluten in Bread Formation Bakery Products
- 3. What is Gluten? • Cereal Protein • Endosperm • Nourishes plant embryo • Affects elasticity • Other grains than wheat
- 4. Use of Gluten • Dough strength • Gas retention & elasticity • Water retention • Some products – Pasta – Batter – Meat Products
- 5. How Gluten is Formed? • Three steps – Mixing – Starch suspension – Remaining portion
- 6. What role does Gluten play in bread formation? • Kneading • Proofing • Baking
- 7. Kneading • Addition of water • Stretching • Bond Formation
- 8. Proofing • Fermentation • Gluten network expands • Quality of gluten matters
- 9. Baking • Coagulation • No reversible process
- 10. Why extra gluten is added in bread? • Addition of Coarse particles • Ingredients with no gluten
- 11. What happens without Gluten? • Light, porous wheat bread • No elasticity • Loaf development
Editor's Notes
- Gluten refers to the proteins in cereal grains Gluten is a mixture of hundreds of distinct proteins within the same family, although it is primarily made up of two different classes of proteins: gliadin, which gives bread the ability to rise during baking, and glutenin, which is responsible for dough's elasticity. Gluten is found in the endosperm (a type of tissue produced in seeds that are ground to make flour) nourishes plant embryos during germination gluten affects the elasticity of dough, acting as a glue to hold the food together, which in turn affects the chewiness of baked products.
- increased dough strength better gas retention and elasticity, which gives products good structure and uniform shape to bread better water absorption and retention, improving yield, product softness and extending shelf life of bread & enhanced flavor Batter: Ensuring a durable adhesion of batter crusts to foods is a quality problem, especially in frozen foods. Using a dusting of gluten powder before applying the batter vastly improves the adhesion in both hot and cold temperatures and the results are comparable to (more expensive) egg. The gluten also assists with food moisture as the product is better sealed and the surface crust that results is crispier and more appealing. Pasta: Pasta manufacturers prefer to use semolina made from Durum wheat as it produces better quality pasta. However the addition of gluten to semolina made from other wheat varieties can improve their suitability for pasta doughs. Meat products: Gluten is widely used in processed meats, as a binding and enriching ingredient. It is used in beef, pork and chicken sausage products and as a common ingredient of pizza toppings.
- First step: The flour and water are mixed together. The resulting dough is left to rest to allow the protein components time to absorb the water. Second step: The dough is then conveyed into long horizontal water filled tank containing screw-type conveyors, which knead the dough until all the starch is suspended in the wash water. Third Step: All that remains between the screws is the gluten mass which is then forced through fine openings, chopped into small pieces and dried in a hot turbulent air stream ready for bagging.
- The addition of water to flour causes hydration of the Gliadin and Glutenin proteins and leads to the formation of gluten. This stage “works” the dough, stretching the gluten complexes. Stress induced by mixing breaks bonds between protein chains, allowing the chains to move and become realigned. The new bonds that are formed allow relaxation of the dough. Gluten strengthening (or oxidising) agents, such as, ascorbic acid stimulate the formation of these new bonds, strengthening the dough structure.
- At this stage starch breakdown and fermentation occur. As 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. If gluten is too weak it can’t stretch in thin films around the air bubbles produced during fermentation. The gas bubbles would then swell and burst, causing the loaf to lack volume. If gluten is too strong then it won’t stretch so the gas bubbles can’t expand causing a very dense loaf.
- As bread bakes, the gluten protein coagulates. This sets the gluten so that it is no longer elastic and determines the bread size and shape. This change does not reverse when bread is cooled. The end result after removal from the oven and cooling, should be a firm but open and light textured loaf of bread.
- If bread contains a high amount of ingredients that don’t contain gluten, then the overall amount of gluten in the recipe is diluted. This will ultimately affect the structure of the end bread product. Ingredients such as bran or germ can have this affect as can non flour ingredients such as fats or liquids. Adding extra gluten ensures that the gluten network is strong enough to hold up these extra components. This is a common practice in the manufacture of Variety breads due to the large amount of non gluten containing ingredients. The addition to bread of large coarse particles such as bran or seeds can weaken the dough structure physically, as these larger particles can upset the gluten structure. Again extra gluten can prevent any structural problems with the bread occurring. Also bread requiring extra volume such as Vienna loaves may require extra gluten, especially if the flour is weak. Types of bread that may need extra gluten are: wholemeal bread, high fibre bread, corn bread, hearth breads and mixed grain bread.
- The gluten proteins are very important in bread making and are given special consideration by the miller and baker. It is realised that without gluten, light, porous wheat bread, as we are accustomed to, would be impossible. The gluten of a loaf is the structure or frame work that holds the loaf together and retains the gas in the dough. It is the elastic nature of gluten which allows dough to rise and to expand in the oven. When water is mixed with flour the gluten is formed as a rather homogenous mass, and it is during the mixing process and rising of the dough that the fibres and sheets of gluten which form the supporting tissue of the loaf are developed. So gluten free bread can be described as more dense and lacking in the open light texture that we associate with wheat bread. In addition to this Gluten free bread has a crumbly texture which stales quickly. Gluten free breads are available on the market made from grains, such as, rice or corn