FORMATION OF GLUTEN IN DIFFERENT TYPES OF FLOUR

INTRODUCTION
Gluten is a water-insoluble protein that is formed when water is mixed with wheat flour.
Proteins are very large molecules composed of amino acids. Two of the naturally occurring
proteins in flour are called glutenin and gliadin. When sufficient water is added to dry flour the
two proteins emerge from a frozen state and become flexible and able to move about. It is
important to be aware that there is no exact substitute for gluten containing flour, and recipes
made with wheat and gluten free alternative flours will be different from those containing
wheat or gluten. Without gluten, the bread would be very dense or flat.

The objective of this experiment is to determine the different types of gluten formation
in different types of flour. The hypothesis of the experiment is high protein wheat flour contain
high gluten than cake flour. Gluten is the major protein found in wheat flour. Gluten is a family
of proteins found in grains like wheat, rye, spelt and barley and The two main proteins in gluten
are glutenin and gliadin. High protein wheat flour contain greater gluten content. The most
suitable flour that can be use in breadmaking is high protein wheat flour. It is because the flour
has stability and elasticity formed by the dough.
MATERIALS
normal wheat flour
high protein wheat flour
cake flour
rice flour
beaker, 250ml
spatula
balance
measuring cylinder, 25ml

PROCEDURE
1. 55 gram of each type of flours was weighed and put into the beaker.
2. 25mL of water was added to each bowl of flour and mixed.
3. The dough mixtures was kneaded for about 5 minutes each.
4. The texture, appearance, colour, elasticity, and flexibility of each dough ball was
noted.
5. The dough ball was placed under running tap water over it. The dough ball was
squeezed to drain white , starchy water.
6. The dough was let to running over tap water until no more starch comes out.
7. The dough shrinks in size, changes in colour and becomes thread-like was noted.
These are the gluten threads.
8. The water that drains from the dough ball is white as the starch is washed out of the
dough ball.

RESULTS
Table 7.1: observation of Dough Ball
Sample Texture Appearance Colour Elasticity Flexibility
Normal A little bit Half powder Pale white Low Low
wheat flour fragile and half elasticity flexibility
solid
High Soft and not Solid Pale white Can be High
protein fragile stretch flexibility
wheat flour
Cake flour Better Liquid form Cream Not elastic Not flexible
mixture yellow
Rice flour Fragile Remain in White Not elastic Not flexible
powder state
Table 7.2: Observation of Gluten Formation
Sample Gluten
Colour Size
Normal wheat flour Light yellow Become smaller
High protein wheat flour Pale white Become smaller
Cake flour Cream yellow No gluten forming
Rice flour White No gluten forming

DISCUSSION
Based on this experiment, the results we obtained in the observation of dough ball on
normal wheat flour is the texture is a little bit fragile, the appearance of the dough is half
powder and half solid, the colour is pale white, the flexibility is low and low elasticity.
While on high protein wheat flour, the texture is soft and not fragile, its appearance is solid,
colour is pale white, it can be stretch and it is high flexibility. Next, on cake flour, it has
better mixture in the texture, its appearance is in liquid form, colour is cream yellow, it is
not elastic and not flexible. On the rice flour, the texture is fragile, the appearance is still in
powder state, the colour is white, it is not elasticity and not flexible.

While on the observation of gluten formation, on normal wheat flour, the colour of
gluten is light yellow and the size become smaller while running it under tap water. Next,
on high protein wheat flour, the gluten colour is pale white and the size also become smaller
while running it under tap water. Besides, on cake flour, the colour is cream yellow and
there is no gluten forming. Lastly, on the rice flour, the colour is white and it has 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,
by Rodríguez-Herrera A, (Oct 23, 2013). Cake flour and flour cannot be used in bread
making because it does not has much gluten it in and the bread cannot rise as much or have
a very good texture by Abramowski, Nicole (11 March 2011).
CONCLUSION
In conclusion, based on the 4 types of flour, the best flour that contain high gluten is high
protein wheat flour. So that our hypothesis is accepted. The other application of gluten is it
can be use in preparation of coating colours.

QUESTION

1. What is the major protein present in wheat flour ?

Gluten

2. What is gluten ?
Gluten is the major protein found in wheat flour. Gluten is a family of proteins
found in grains.

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.

REFERENCES
Khamsi, Roxanne. ""Gluten Sensitivity" May Be a Misnomer for Distinct Illnesses to
Various Wheat Proteins." Scientific American. N.p., n.d. Web. 30 July 2016.

"Jamie Oliver - Forums / Best Flour for Making Bread? - Beta." Jamie Oliver - Forums / Best
Flour for Making Bread? - Beta. N.p., n.d. Web. 30 July 2016.

"What Is Gluten, and Why Is It Bad For Some People?" RSS 20. N.p., 2016. Web. 30 July
2016.