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Analysis of bread
Definition:
Bread is prepared from flour in warm water. Salt and yeast culture are also added in the batter to
covert starch in the flour firstly into dextrin and glucose and then alcohol and carbon dioxide.
Due to the carbon dioxide, the dough appears as swelled. The baking of the dough results in
hardening of the matter due to protein coagulation and the bread takes brown color due to
caramelization of sugars.
Composition:
The % composition of bread includes;
● 41% water
● 51% carbohydrates
● 7% proteins
● 2-3% minerals
● 2-3% fats
● 0.5% un-digestible fiber
-Proteins in the wheat flour are gliadin and glutelin. The former is soluble in 70-80% alcohol
while the latter is soluble in alkali. One treatment of water, gliadin and glutelin form a stocky
mass (gluten).
Experiment methodology:
Filtrate
Carbohydrates
Glutelin: Residue+5 mL of 10% sodium hydroxide solution -> filter -> perform protein tests
Gliadin: Residue + 10 mL of 70% alcohol -> mix, heat on flame for 5 min and filter the solution
after cooling -> perform protein tests with filtrate
Filtrate
Carbohydrates
Glutelin: Residue+5 mL of 10% sodium hydroxide solution -> filter -> perform protein tests
Gliadin: Residue + 10 mL of 70% alcohol -> mix, heat on flame for 5 min and filter the solution
after cooling -> perform protein tests with filtrate