Gluten and Leaveners

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+ Lab 6: Gluten and LeavenersEmily Brumsted, Tiffany Craig, Amber Lagerwey, Mickinzie Lopez

November 4, 2014


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+Objectives

Describe the fx of gluten and leaveners in products made frombatters and dough

Recognize how different flours produce variation in structureand texture of baked goods

Compare the speed of gas production in chemical leaveners

Observe factors that affect the leavening power of yeast


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+(Refined) Wheat Belly

Ever heard of Wheat Belly? Not exactly correct...

Historically, baked products were not found in the

human diet1

Today, baked products are #trending2

Avg. 8.1 oz-eq of grains/person/day (USDA,

2005)

7.2 oz-eq from refined grains

0.9 oz-eq from whole grains


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+Introduction - Gluten Function of gluten in yeast breads3,4 Structure Crumb Gas retention

Gluten development occurs at two(ish) stages4

Mixing (moistening) Kneading *Baking


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+Introduction - Gluten

Substitutions4

Xanthan Gum Guar Gum Psyllium, agar agar, flax seed, chia

seeds

Guidelines5

Non-yeast products: tsp to 1 cupflour

Yeast products: 1 tsp to 1 cup flour

GF baking is not for the faint of heart4-5

Different flours, techniques and bakingtimes

Experimentation with recipes is often

required


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+Introduction - Gluten Troubleshooting GF Recipes

5

Recommended for max 2 cup flour recipes Use combination of GF flours Replace regular milk w/ evaporated or dry milk solidsAdd extra egg or egg white as binders

Dissolve leavener in liquid before adding for better riseAdd extra baking powder Shorten kneading time Be careful not to overbake


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+Introduction - Leaveners Leaveners are used as ingredients of techniques to incorporate

gas in foods3

3 Types1

Physical - air and steam

Biological - yeast Chemical - baking powder and baking soda

Biological and chemical leaveners contribute most to volume1

Yeast requires food source - sugar Baking powder/soda require acid and moisture - added

ingredients


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+Methods

Baking Focaccia Bread Goal: Conduct evaluations on focaccia

bread variations and record results in Table

1. Rank samples on the sensory scorecard in

Table 2.

6 Bread Variations (control + 5 flours)

1. Whole wheat flour (control)

2. Legume-based flour: garbanzo bean

flour

3. Bread flour

4. Vital gluten

5. Cup 4 Cup flour blend (cornstarch,

white and brown rice flour, milkpowder, potato starch, xanthan gum)

6. Nutrition Kitchen gluten-free flour

mix (2 cups brown rice flour, 2/3 cup

potato starch, 1/3 cup tapioca starch,

tsp. xanthan gum)

Special instructions for Part 1 were noted inlab protocol for Vital Gluten Variation

Methods for Part 1 weremodified

1. Group 5

+Added an additional cup

of GF flour mixture as theirdough was too sticky

2. Group 6

+Added an additional 4

teaspoons of Cup4Cup flour

to the dough, then used 2teaspoons of the same flour

on the cutting board used to

knead the dough

Part 1


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+Methods

Chemical Leaveners Goal: Observe speed of

reaction; note the relative speed

of gas production in Table 3.

6 Variations:

1. Baking soda + cold water

2. Baking soda + hot water

3. Baking soda + vinegar

4. Baking soda + cream of

tartar5. Double-acting baking

powder + cold water

6. Double-acting baking

powder + hot water

Factors Affecting Leavening

Power of Yeast

Goal: Conduct evaluations

on focaccia bread variations

and record results in Table 1.Rank samples on the sensory

scorecard in Table 2.

3 Variations:

1. Baking soda + cold water2. Baking soda + hot water

3. Baking soda + vinegar

Part 2 Part 3

*Methods for Part 2 and 3 were followed as outlined in the lab protocol


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+ ResultsPart 1: Baking Focaccia Bread

Treatment Height

(mm)

Color* Crumb Structure*

(Pore uniformity)

Crumb Structure*

(Pore size)

Ranking System - 1-white,

2-cream

3- tan4-brown

5-grey

1-non-uniform,

2-slightly uniform

3-enough uniform4-almost uniform

5-uniform

1- Large

2- Slightly large

3- Medium4- Slightly small

5- Extremely small

1. ControlWhole Wheat flour 15.4 mm 4, brown 4.7, most uniform 3.6

2. Garbanzo Bean flour 8.9 mm 3.2, tan 4.3 3

3. Bread flour 38.1 mm 2, cream 2, least uniform 2.3

4. Vital gluten flour 111.5 mm 2.2, cream 2.3 2, largest

5. Cup for Cup (C4C) Flour 9.6 mm 1.5, white 4.3 4

6. Gluten-free flour mix 11.9 mm 2.3, cream 4.3 4.2, smallest

Table 1: Focaccia Bread Results

Rank the samples according to the following characteristics.

*Subjective data, large ranges for wide data sets


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+Results:

The Garbanzo Bean flourhad the least measuredheight

Lacks gum additivesfound in GF brand

mixes

Vital Gluten flourperformed the best

amt. of gluten

crosslinking

Whole wheat flouroutperformed due tobran cutting glutencomplex


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+ ResultsPart 1: Baking Focaccia Bread


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+

Rose an average of 11.9 mm

3.5 mm (~23%) < whole wheatcontrol (~15.4 mm)

Rose an average of 9.6 mm

5.8 mm (~38%) < whole wheatcontrol sample

Nutrition Kitchen GF Flour Cup4Cup Flour

ResultsXanthan Gum

Effectiveness was determined by volume of baked product


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+ResultsFocaccia Bread Sensory Score Card

Treatment Crumb Cohesiveness Flavor Crumb consistency Preference

Ranking System 1-greatest force to

break

2- moderate force to

break

3-minimal force to

break

4-easily breaks5-crumbles to touch

1-no bitter, sweet, salty,

little to no sour

2- slight bitter, slightly

sour

3- mild bitter, mild sour

4- bitter

5-extremely bitter &sour undesirable

1-Greatest bites/chew

2-High bites/chew

3-Moderate bites/chew

4-Low bites/chew

5-Minimum bites/chew

1.Extremely desirable

2-Desirable

3-Slightly undesirable

4-Moderately undesirable

5-Extremely undesirable

1. Control Whole

Wheat flour

3.3 1.3 3 3

2. Garbanzo Bean flour 4.3, most crumbly 3 3 3.4

3. Bread flour 2.3 1,least bitter 4, least chews 2.3, most desirable

4. Vital gluten flour 1, greatest force 4, most bitter 1, most chews 4.3, least desirable

5. Cup for Cup (C4C)

flour

3 2 3.3 2.7

6. Gluten-free flour

mix*

3.3 1.7 3 3

Table 2: Focaccia Bread Sensory ResultsRank the samples according to the following characteristics


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+Results:

Garbanzo Bean Flourmost crumbly andsecond least preferred

Vital Gluten Flourrated

most bitter, toughest tochew, and least desirable

WINNER: Bread Flour!least bitter, easiest tochew, most desirable

Higher glutencontent vs wheatflour


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+Results

Part 2: Chemical LeavenersTable 3: Comparison of Speed of ReactionStudents were asked to observe reactions of various combinations

Variation Chemical Leavener Liquid Relative Speed of Gas Production

(none, slow rxn, quick rxn),

1 Baking soda 1 Tbsp cold water none

2 Baking soda 1 Tbsp hot water none

3 Baking soda 1 Tbsp vinegar quick rxn

4 Baking soda + tsp cream of

tartar

1 Tbsp cold water slow rxn (about 15 sec slower)

5 Double-acting baking powder 1 Tbsp cold water quick rxn

6 Double-acting baking powder 1 Tbsp hot water quick rxn;slightly quicker than variation

#5


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+Results

Baking soda + vinegar and DABP + hotwater resulted in the fastest reactions ofCO2gas formation

Reminder:*Baking powder: baking soda with acid(cream of tartar) added = no need foradditional acid to catalyze rxn1


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+Results

Part 3: Factors Affecting Leavening Power of YeastTable 4: Factors Affecting Leavening Power of Yeast

Students were asked to observe the activity of yeast

Variable

Number

Variable Describe Rate and Size of Gas

Production

1. Standard Doubled in sizewithin 25 minutes.

2. Standard + 2 Tbsp granulated

sugar

Little to no gas production. No increase in size.

3. Standard + 2 tsp salt Little to no gas production. No increase in size.


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+ResultsAddition of sugar and salt produced no increase in size and a

curdled, darker brown colouring.


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DiscussionDiscussion Question #1: Explain the general differencesnoted in the

density and volume of the variables in the Focaccia Bread and how thisrelates to the overall texture, flavor and acceptability of the final product

The general differences noted in the density and volume of thevariables in the Focaccia is directly related to the variations ofgluten in each type of flour.


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Discussion

Discussion Question #2: Provide a rationale for theresults produced in Table 3 for each (6 total) chemicalleavener/liquid pairing

Rationale 1: Baking Soda + cold water. Baking soda, or sodium

bicarbonate , only produces carbon dioxide in the presence of moisture andan acid1.

Rationale 2: Baking soda + hot water. Temperature alone cannotcatalyze the reaction without an acid.

Rationale 3: Baking soda + vinegar.The acidic nature of vinegar createsthe perfect environment for the reaction to occur rapidly


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Discussion

Discussion Question #3: Explain the reasons for differences observedbetween the 3 variables in Table 4 related to rate and size of gasproduction.

Sugar acts as a food source, speeding up the rate at which thereaction occurs. Too much=death of the yeast

Variables #2 and #3 exhibit was occurs when too much sugar orsalt is added = OSMOSIS


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+Sweet Potato-Rice Pancakes

Use varying ratios of rice flour and sweet potato flour to find asuitable alternative to whole wheat flour for gluten-freepancake lovers 5.

Control: Whole Wheat Flour

Standard: 100% Rice Flour

Variation 1: 10% Sweet Potato Flour



Objectives


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Variations 2 & 3: 20-40% Sweet Potato Flour most closelyresembled wheat flour in texture, viscosity, and nutritionalcontent 5.

Acceptable replacement for whole wheat flours 5.

Findings5


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Relation to topic

Investigated how different floursproduced variations in texture andstructure of baked goods

Evaluated combinations not exploredin class

Familiar methods

Relevance to food science

Benefits consumers, producers,nutritionists

Expanded options for GF baking

Relation & Relevance


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Gluten and Leaveners

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