FORMATION OF GLUTEN IN DIFFERENT TYPES OF FLOUR

INTRODUCTION

Generally, gluten is known as a protein in cereal grains, such as wheat, barley and rye.
Gluten can be found in endosperm which is a layer of tissue produced in seeds and nourishes plant
embryos during germination. Then, it will be ground to make flour. When flour made from grinding
these grains is mixed with water the two proteins combine and form gluten. Without water, gluten is
not formed. In contrast, not all grains contain gluten. Some examples of gluten-free grains are
sorghum, millet, brown rice, buckwheat, wild rice, amaranth, quinoa and corn (polenta). Oats are
also gluten-free, but can be contaminated during processing (Bradford, A. 2017).

The two main protein in gluten are glutenin and gliadin. The function of glutenin is
responsible for dough’s elasticity while gliadin is gives bread the ability to rise during baking. The
different of amount of gluten in wheat can give different type of dough. These can be categorized
into hard and soft wheat. Hard wheat contains more gluten and protein and for soft wheat flours are
contain less gluten and protein. Gluten can be obtaining from dough by kneading the dough and
watch the dough with cool water to dissolve the start in dough.

OBJECTIVE

To observe the characteristics of dough ball and gluten formation by using different type of flour.

MATERIALS AND APPARATUS

 Normal wheat flour

 High protein wheat flour
 Cake flour
 Rice flour
 Mixing bowl
 Plastic plate
 Spatula
 Balance
 Measuring cylinder,25ml

PROCEDURE

1. 55 grams of each type of flours has been weighed and was putted into mixing bowl.
2. 25 ml of water was added into each bowl of flour and mixed.
3. The dough mixtures were kneaded for about 5 minutes each bowl.
4. The texture, appearance, colour, elasticity and flexibility of each dough ball were recorded.
5. The dough ball for each mixture was washed with cool water and dough balls were squeezed
to drain white, starchy water.
6. Step 5 was continued until no more starch comes out.
7. Colour and size of the gluten formation was recorded.
Table 7.1: Observation of Dough ball
Sample Texture Appearance Color Elasticity Flexibility
Normal Soft Can form a Creamy Elastic Flexible
wheat flour dough ball white
High protein Soft Can form a White Elastic Flexible
wheat flour dough ball
Cake flour - Cannot form White - -
a dough ball
Rice flour - Cannot form White - -
a dough ball

Table 7.2: Observation of gluten formation

Sample Gluten
Color Size
Normal wheat flour Creamy white Small
High protein wheat flour White Big
Cake flour - -
Rice flour - -

DISCUSSION
Based on this experiment, the result that obtained in the observation of dough ball on
normal wheat flour is the texture is a little bit fragile, the colour is creamy white, the
flexibility is low and low in elasticity. While on high protein wheat flour, the texture is more
soft and not fragile, the colour is white, the flexibility and elasticity is high. For cake flour
and rice flour it cannot form a dough ball.
While on the observation of gluten formation, on normal wheat flour, the colour of
gluten is also creamy white and the size become smaller after running the dough with water.
Next, on high protein wheat flour, the gluten colour is white and the size is bigger than gluten
from normal wheat flour. Beside, for cake flour and rice flour no gluten forming.

High protein wheat flour is a better flour to be use in bread making. It is because, the
larger the protein and the glutenin in flour, it can form stronger and elastic form of gluten.
Cake flour and flour cannot be used in bread making because it does not have much gluten it
in and the bread cannot rise as much or have a very good texture.
CONCLUSION
In conclusion, based on the type of flour, the best flour that contain the higher of gluten is
high protein wheat flour and followed by normal wheat flour. This because of the
differentiation of amount of gluten in the wheat flour. And the cake flour and rice flour
cannot form a gluten formation because of they have a little amount of gluten.

REFERENCES
Ansley Hill, RD, LD, 2019, What Is Gluten? Definition, Foods, and Side Effects,
https://www.healthline.com/nutrition/what-is-gluten.
JoyRideCoffe, (2020, jun20). Gluten Washing Test. Wet Gluten Comparison,
https://youtu.be/wakjvGXqhm4?t=424.
Adda Bjarnadottir, 2020, What is gluten, and why is it bad for some people?,
https://www.healthline.com/nutrition/what-is-gluten.

QUESTION
1. List the major proteins present in wheat flour?
Gluten that made up with Gliadins and Glutenins.

2. What is gluten?
Gluten is made up of two main group of protein which is gliadins and glutenins. Its acts as a
binding agent that give dough its structure, texture and elasticity.

3. Which flour has greater gluten content?

High protein wheat flour

4. Which flour do you think is suitable in bread making? Why?

The most suitable flour in bread making is high protein wheat flour because it has stability
and elasticity formed by the dough