http://glutenman.chemicalblogs.com/196_gluten_man Glutenman 2008-06-14T08:31:25Z http://glutenman.chemicalblogs.com/196_gluten_man/archive/622_protein.html <p><strong>PROTEIN (1)</strong></p><p>Wheat grains contain starch and proteins. In a (flour) mill the wheat endosperm is separated from bran and germ, resulting in what most of us know as wheat flour. Wheat flour is the basic material for many bakery products. So-called soft wheat flour is suitable for biscuits, hard wheat is more suitable for leavened products, like bread. Protein content of the flour reflects what the most suitable application is for the specific flour will be. </p><ul><li>Biscuit flour =&gt; 7 - 9% protein </li><li>Pastry flour =&gt; 9 - 10% protein</li><li>All-purpose =&gt; 10-12% protein</li><li>Bread flour =&gt; 12-14% protein</li><li>High gluten =&gt; 14-15% protein</li><li>Gluten/flour mix ~45% protein</li></ul><p>Roughly wheat flour proteins consist of ~20% Albumins &amp; Globulins, about 80% is Gluten. Gluten is the main contributor to wheat flour dough rheology (e.g. elastic properties). The strenght of wheat flour dough can be ranked on protein basis.</p><p><strong>From weak doughs to strong doughs:</strong></p><p>Biscuit flour =&gt;Pastry flour =&gt;All purpose=&gt;Bread flour =&gt;high gluten</p><p>As can be seen there is a parallel between protein content of the flour and the strength of the dough that can be produced from it. More precisely it is the gluten content that strongly affects wheat flour dough properties. Without the unique visco-elastic properties of gluten it would not be possible to prepare a nice leavened product like bread. In the next additions, more into the constituents of Gluten.</p><p /><p /><br/> General 2008-03-30T05:30:38Z Glutenman http://glutenman.chemicalblogs.com/196_gluten_man/archive/621_gluten_man_on_the_chem_blog.html The Glutenman has joined the chem blogs, finally! Chemistry is a broad area, but one of the most beautiful proteins in the world is: Gluten. Wheat gluten, it's in our daily bread! Gluten structure and functionality is still an unsolved mistery. I have been studying these elusive gluten proteins for some time, and I still have fun with it. If you are interested, just put in a comment or question. As I have just started, I will require some time to add some more information on Gluten.<br/> General 2008-03-29T11:18:04Z Glutenman http://glutenman.chemicalblogs.com/196_gluten_man/archive/620_congratulations.html If you can read this post, it means that the registration process was successful and that you can start blogging<br/> General 2008-03-29T11:15:57Z Glutenman