RESULTS

Table 7.1 : Observation Of Dough Ball

Sample
Normal

Texture
Tough

Appearance
Coagulate

Colour
Yellow

Elasticity
Elastic

Flexibility
Flexible

Tougher

Coagulate

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

Table 7.2 : 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

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 bread making because it will
increase the stretch in white and mixed flour breads