TITTLE : FORMATION OF GLUTEN IN DIFFERENT TYPES OF FLOUR

INTRODUCTION
Gluten is a protein composite found in foods processed from wheat and
related grain species, including barley and rye. Gluten gives elasticity to
dough, helping it rise and keep its shape and often gives the final product a
chewy texture. Gluten may also be found in some cosmetics, hair products,
and other dermatological preparations. Gluten is also defined as a cohesive,
elastic protein that is left behind after starch is washed away from a wheat
flour dough. Only wheat is considered to have true gluten. Gluten is actually
made up of many different proteins.
Gluten is the composite of a gliadin and a glutenin, which is conjoined with
starch in the endosperm of various grass-related grains. The prolamin and
glutelin from constitute about 80% of the protein contained in wheat seed.
Being insoluble in water, they can be purified by washing away the
associated starch. Worldwide, gluten is a source of protein, both in foods
prepared directly from sources containing it, and as an additive to foods
otherwise low in protein.True gluten, with gliadin and glutenin, is limited to
certain members of the grass family. The stored proteins of maize and rice
are sometimes called glutens, but their proteins differ from true gluten.
There are also many types of flour in food processing which the gluten is
present.

OBJECTIVE
To determined the formation of gluten in different types of flour

PROCEDURE

55 g of each type of flours is weighed and put into mixing

bowls

25 mL of water is added and mixed to each bowl of flour

The dough mixture is kneaded for about 15 minutes each

The texture , appearance , colour , elasticity , and flexiblity of

each dough ball is noted

The dough ball is soaked in a beaker that contain water and

the dough is squeeze to drain white and starchy water

The above process is continued until there are no more starch comes
out

The gluten threads is observed and the result is recorded

RESULTS
1.1

: OBSERVATION OF DOUGH BALL

SAMPLE
Normal

TEXTURE

APPEARANC

COLOUR

ELASTICITY

FLEXIBILITY

Tough

E
Berketul2

Yellow

Elastic

Flexible

Tougher

Berketul2

Pale

Elastic

Flexible

wheat
flour
High
protein

yellow

wheat
flour
Cake flour

Tough

Smooth

Pale

Elastic

Flexible

Rice flour

Soft

Smooth

yellow
White

Not elastic

Flexible

1.2

: OBSERVATION OF GLUTEN FORMATION

SAMPLE

Normal wheat flour

High protein wheat flour
Cake flour
Rice flour

GLUTEN
COLOUR
Yellowish
White
White
None

SIZE
Large
Largerst
Small
None

DISCUSSION
From the experiment , we need to determine the formation of gluten in
different types of flour which is normal wheat flour , high protein wheat
flour , cake flour and also rice flour. The dough ball and gluten formation also
has been observed. Gluten is extracted from flour by kneading the flour,
agglomerating the gluten into an elastic network, a dough, and then washing
out the starch. Starch granules disperse in running cold water, and the
dispersed starch will be sedimented and removed leaving only a threads of
gluten. Gluten is forms when glutenin molecules cross-link to form a submicroscopic network attached to gliadin, which contributes viscosity
(thickness) and extensibility to the mix. There are also many factors that can
affect the gluten development which include extent of mixing

amount of

water added, presence of fats , pH, salt , temperature and etc

Through this experiment , the texture , appearance , colour , elasticity and
flexibility of dough ball is observed where normal wheat flour and cake flour
have tougher texture . Meanwhile, high protein wheat flour has the toughest
texture and rice flour contribute to soft texture among all the samples. The
appearance that has been seen for all four samples also show that cake flour
and rice flour have smooth appearance while both normal wheat flour and
high protein wheat flour have curdle appearance. On the other hand , the
colour for normal wheat flour , rice flour and both high protein wheat flour
and cake flour show yellow , white and pale yellow colour respectively. The
elasticity for normal wheat flour , high protein wheat flour and cake flour are
also elastic than rice flour which is not elastic at all. Lastly , all the samples is
flexible in terms of their flexibility.
The observation of gluten formation in all the samples also show that high
protein wheat flour has the largest gluten size than normal wheat and cake
flour which have large smaller gluten size respectively. The colour of gluten

for normal wheat , high protein wheat and cake flour also show yellowish ,
white and white in colour respectively. Meanwhile , rice flour did not has
gluten at all and the colour of the gluten cant be observed as this flour is
dissapeared when it has been washing out together with the starch. The
protein content in different types of flour also play an important role where
the higher the protein content , the higher the gluten form in certain flour.
Among of all this samples , high protein wheat flour has the largest size of
gluten than others because it contains lots of gluten-forming proteins,
making it suitable for bread-making.
The observation of dough ball and the colour of the gluten, is also different
as

diferent

ingredients

is

added

to

prepared

the

samples.

For

examples,normal wheat and high protein wheat flour has been added with
wheat than cake and rice flour that are added with their own different
proportion of ingredient. This will result different texture,appearance,colour
and etc of both dough ball and the gluten. However , in this experiment there
are many error that has been done that could affect the accuracy of the
result .For example , the amount of water added is not uniform as some
samples may added with higher amount of water than others . Besides, the
weight of the flour also is not same as the process of weighing is not properly
conducted by the handler. To minimize these errors various precautions
should be taken, care during conducting this experiment must be employed
besides three consecutive of weighing were carried out to eliminate the
errors of the handlers

CONCLUSION
From the experiment , the high protein wheat flour has largest size of gluten
while rice flour did not have gluten at all. Thus , different types of flour has
different amount of gluten. Hence , the hypothesis is accepted.

QUESTIONS
1. List the major proteins present in wheat flour.
- Major protein present in wheat flour are albumin, globulin, gliadin
and glutenin (gluten)
2. What is Gluten ?
- Gluten is a composite formed from several different proteins. It is
found most commonly in wheat and other related grains, such as
barley and rye. Adding texture and a characteristic chewiness to
baked goods, this ingredient is used in a wide variety of other foods
as a thickener and binder, flavor enhancer, and protein supplement.
3. Which flour has greater gluten content ?
- High protein wheat flour has greater glutent content
4. Which flour is suitable for bread making ?
- High protein wheat flour is suitable for brad making . Because it will
increase the stretch in white and mixed flour breads

REFERENCES
H. Steinman , Wheat, Gluten Allergy , ( 2012 ) , Gluten Intolerance and
Gluten Enteropathy , Retrieved from www.scienceinafrica.co.za
P. Barham , The Science of Cooking , ( 2001 ) , Springer Inc
Types of Wheat Flour - Flour for Bread Baking , ( 2012 ) , Retrieved from
www.germanfood.about.com.
What is gluten? What is gliadin? , ( 2012 ) , Retrieved from www.celiac.com