Flour Wheat flour is ingredient produced by milling wheat kernels. In pastry for most of products we use wheat flour because it gives the best texture to baked goods. To understand the differences among various types of wheat flour, you should first learn something about wheat kernel. Wheat kernel consists of three main parts: 1. The bran, which is the hard outer covering of the grain, high in dietary fiber, vitamin B and minerals. You can recognize it in whole wheat flour; it looks like tiny brownish flakes. 2. When kernel sprouts, a new plant grows from the germ. Because of the high fat content, it easily spoils and develops bad taste. 3. When the bran and the germ are removed, the white inside part of the kernel called endosperm remains. White flour is made from this part of the wheat kernel. Endosperm consists mostly of starch, and of some protein. Composition of Wheat Flour Flour is composed of 5 main nutrients: starches, proteins, moisture, fat and minerals. Fat and minerals make less than 1% of wheat flour. Moisture content can vary from 11 to 14%. If the moisture content is higher, flour easily spoils. That is the main reason why we keep flour in dry and cold place. Wheat flour consists of 6-15% protein. Main proteins in flour are glutenin and gliadin (they make 80% of protein in wheat flour). When glutenin and gliadin are mixed with water, they make tough, rubbery substance – gluten. Gluten strands are plastic and elastic, and they are responsible for volume, texture and appearance of baked products. Ash Content What does ash content mean, is there really ash in the flour? Actually, there isn't. The ash content represents the quantity of bran that remained in the flour after milling. Since it is impossible to sep... ... middle of paper ... ...ce. Average egg without shell weights about 50 grams, out of that yolk is 20 grams and the white 30 grams. Classification and grading of eggs differs depending on the law in each country. Eggs should be stored at temperature below 7ºC with humidity 70-80%. Rich in protein, which is excellent breeding ground for bacteria, particularly salmonella, eggs are potentially hazardous food. Pasteurization of eggs is a process in which the egg is heated to a specific temperature and kept like that for certain amount of time. Whole egg stays at 60ºC for 3,5 min, and then it is immediately chilled on ice bath and refrigerated under 4ºC. Tip: never leave egg dish at room temperature for more than 1 hour including preparation and service. Except whole eggs, there are also pasteurized eggs, pasteurized egg whites or yolks, dried eggs and dried egg whites available on the market.
This process can also be defined as osmosis, which is the diffusion of water molecules across a membrane. (Unknown, 2) When we first got the egg it would be an isotonic solution meaning that it had equal tension (Unknown,1) which would mean that the same amount was inside the cell as outside of it. The purpose of the experiment was to learn about diffusion, concentration gradient, passive transport, equilibrium, osmosis, tonicity, hypertonic solutions, hypotonic solutions, isotonic solutions, and osmoregulation. If I put the egg in corn syrup, then the egg will deform because it has been placed in a hypertonic solution.
Destructive proteins that contain an abundance of proline and glutamine and the amino acid sequences Pro-Ser-Gln-Gln and Gln-Gln-Gln-Pro) are involved. The 33-MER, peptides cannot be broken down any further. When gluten is taken into the body, 33-MER stimulates T-cells to produce antibodies, and it triggers an autoimmune response, which slowly (IgA mediated) damages and destroys the surface villi. Furthermore, it reduces the amount of activity and decreases the amount of enzymes in the surface epithelium. Nutrients are not absorbed, so patients become malnourished regardless of the amount of food consumed.
Rice (Oryza sativa L.) is among the most widely consumed important staple food worldwide especially in Asia. Rice flour (starch) is one of the primary and major ingredients of various food products. Starch is the major carbohydrate of rice flour. Rice starch consists of two major polysaccharides such as amylose (20-30%) and amylopectin (70-80%).Starch physical and chemical properties with unique functionalities are due to these polysaccharide(Slattery, Kavakli, & Okita, 2000). Amylose is primarily linear molecule with comprises α-1, 4 linked glucose chains and amylopectin is branched which is linearly linked by α-1, 4 linked glucose and α-1, 6 branch linkages. Changes in physico-chemical properties are due to difference in length, degree of branching of these polysaccharides.
Gliadins’ are mostly monomeric proteins with molecular weights between 28,000 and 55,000 and can be classified depending upon their different primary structures into the a/b-, y- and o-type. They can be found in wheat and in different other cereals within the grass genus Triticum (Wieser, 1996). For each type, the structural differences between them are small. This is because of the substitution, deletion and insertion of single amino acid residues (Weiser, 2007). These proteins contain unusually high amounts of glutamine and proline and have large regions of repetitive sequences. As most Gliadins’ are monomeric proteins which contain eight conserved cysteine residues, some contain an extra cysteine residue which allows them to be linked with other gluten proteins to form large polymers which are essential for flour quality (Altenbach et al, 2010).
Round softening vats and water separation prepare the grain during the even and slow insertion of the barley. (Picture 2/3).
The wheat proteins help add fullness while a team of moisturizers convey a gentle softness.
Fat is a major ingredient in pasty and often is included in weights that are about half of the weight of the flour. However, the cutting in of the fat until it is moderately coarse particles results in its very inefficient use as a tenderizing ingredient. All of the fat on the interior of each piece is unavailable to interfere with gluten development. This explains why pastry often is fairly tough despite the large amount of fat it contains (McWilliams, 2012, p.271). Gluten provides dough with elasticity and the ability to stretch, as the leavening agent produces carbon dioxide, which enables the dough to rise effectively. The more protein in the flour (as in the case with hard flour), the more gluten is usually formed. (Perego, Sordi, Guastalli, & Converti, 2007, p.649-657). Fat gives pastries the flakiness that is highly desirable. Flakiness is a result of the gluten in the pastry has been denat...
Pasteurization 620C for 30min (holder method) or 720C for 15-20 sec (flash forces) following by cooling quickly to 130C by this process all are destroyed.
Wheat grains are processed to flour by the milling process or grinding to provide a wider range of products prior to human consumption (González-Torralba, Arazui, Jarén and Arregui, 2013). The total percentage of wheat grain found in the basic types of wheat flour is referred as the extraction rate. The three different types of wheat are white flour with 75 % extraction, brown flour with 85% extraction and wholemeal flour with 100% extraction of the wheat grain (The European Flour Millers, 2015). Bread as the end product of processed wheat flour, is the fundamental food product that satisfies the satiety of many consumers. Bread is manufactured using strong flour as it produces a bold and well-rise loaf (Lean,
I have spoke a lot about healthy eating and drinking in my previous posts. It is crucial to eat a lot of vegetables, fruits and drink pure water; but what about wheat products? Wheat has evolved into something that is no longer a natural substance and can negatively affect your health.
The seed constituents i.e., proteins, starch, non- starch carbohydrates, lipids and other small molecules determines the processing quality of wheat. The protein content and types determine the end product quality like bread, biscuit, cake, chapatti and noodles etc. Wheat grains can generally be classified as having either a soft or hard endosperm texture. Soft grains are usually used for making biscuits whereas hard grains are used for pan-breads and pasta (Moss, 1973).
The knowledge of physical properties of pearl millet is important in determining its suitability in food product development as well as designing equipment in handling of the millet. Bran rich fraction, a byproduct of pearl millet milling, was characterized by high WHC and OHC indicating its suitability as a bulking agent in functional food formulations. Germination of pearl millet resulted in lighter and finer flours with high bulk density, desirable attributes in infant/health food formulations (Florence et al 2014c)
Wheat makes up about 20% of a daily human diet. It is highly nutritious, providing fiber, energy, and oils which are a necessity for productivity and efficiency in this fast-paced world. What creates the problem is that about 95% of wheat is refined, and the healthiest parts, bran and germ, are removed, leaving unhealthy white flour. The bran and the germ help digest gluten, but if gluten remains, it attaches to the lining of the stomach and slowly deteriorates is protective coating
Grains are a diverse food group with a diverse nutrient profile. Generally, though, they give a rich exhibit of B vitamins and a variety of minerals. Numerous contain cancer prevention compounds, and some give novel cell reinforcements antioxidants found almost nowhere else in our food supply.
Food is the number one most important thing out of everything because it’s a necessity to keep one alive. There are some substitutes that can be made to keep the body healthy. For example, instead of using the common white bread for a sandwich, try using whole grain bread. Whole wheat bread consist of nutrients that most bodies need everyday. Just one slice of whole grain bread conta...