Gluten in flour and bread

For this investigation I tested lots of flours including Pasta Flour called 00.

First I made some gluten balls by mixing 150g flour with water to make a dough then washing out the starch.

Flours make different sized gluten balls which are then baked.

Next I made small loaves of bread from each flour making sure I made each loaf in the same way and the same size.

Then I carried out a fair test to compare the breads and make my evaluations.

Flours used for bread making

All published in Food Investigations NEA 1 3 Tasks

I used The Nutrition Program to present the results of the tasting. This is how it is done.

Click My Recipes and name one as Gluten Bread Test.

Put in the basic bread recipe in Ingredients.

Go to Star Profile.

Star profile for gluten testing

For each Taster put in the name of the flours – Strong, V strong, Pasta 00, Plain

Then think of Descriptors for sensory appraisal – your tasting work.

I’ve chosen firm dough, light texture, firm crust, well risen.

Then tasted the breads and given each a mark out of 5 where 0= not and 5= very.

This is a new function added for NEA 1 test – Click Hide Rating.

I can now see the Star Profile with each bread tasted.

Then I can write my Evaluations.

Then Download as JPG.

Full marks I hope!!

Star profile gluten in bread with Evaluations – full marks!!

Food Investigation – flour for bread NEA 1

What type of flour should you use for bread?

Look at our 2 Youtube videos to give step by step to help carry out a Food Investigation. Food Investigation NEA1 is available on this link.

Bread flour Food Investigation

Bread flour results as evaluation

Task 1: Food investigation (30 marks) to find students’ understanding of the working characteristics, functional and chemical properties of ingredients.

Flours you can use for bread – strong white bread flour, wholemeal bread flour, Unbleached bread flour, very strong white flour, seed and grain flour..

Wheat is rich in gluten, a protein that gives dough its elasticity and strength. When yeast and flour are mixed with liquid and then kneaded or beaten,gluten forms and stretches to create a network that traps the carbon dioxide bubbles produced by the yeast. This gives the bread its texture.

Strong bread flour gives the best results in bread making as it is high in gluten.

Breads made with whole wheat grains and whole wheat flour have a rich flavor as well as a coarse texture and dark brown colour.

Wholemeal flour is made from the whole wheat grain with nothing added or taken away.  It will produce a bread which is more dense than a white loaf.

You can mix wholemeal flour with white flour to give a lighter loaf.

Flour with added grains or seeds  can add texture to the bread and will often give the bread a lovely nutty flavour.

White flour usually contains around 75% of the wheat grain. Most of the bran and wheatgerm have been removed during the milling process. produces a lighter loaf than wholemeal flour.

Wheatgerm – This can be white or brown flour with at least 10% added wheatgerm.

Stoneground  is wholemeal flour ground in a traditional way between two stones.

NEA – Compare the flours used in bread making.

What results do you want?

  • A light, spongy loaf
  • A good crust
  • Good flavour
  • Stretchy dough – high in gluten
  • Well risen dough

For the investigation I am going to use – Strong white flour, Strong wholemeal flour, white self raising flour, white plain flour.

 

This shows the star profile using the Nutrition Program

Star profile gluten in bread with evaluation – you need to annotate results.

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