Gluten Isolation

Gluten Isolation

Concept assignment

Gluten—an elastic protein that has the ability to trap air, much like a balloon—is formed when two important proteins in wheat flour, glutenin and gliadin, bond together in the presence of water.

Whether we are trying to create more of it in rustic bread or pizza dough or working to limit its development for tender baked goods like cakes and muffins, there’s no denying gluten’s importance. But beyond our conceptual understanding of it, is there a more tangible way to see and feel gluten?

Follow these basic steps to isolate gluten from flour.

Protocol

• Obtain bread flour or all-purpose flour unbleached (12 to 14% protein).
• Add 1 cup of flour and ½ cup of water mix until a smooth dough develops. You may need to adjust the amount of water and flour.
• Fold/press the dough for a couple minutes ~ 2min.

• Place dough in a metal/plastic strainer or cheese cloth.

• Rinse dough under water, massage the dough under running water to wash away all of the starch.

• Once the water runs clear, this is a sign all the starch has been removed and only gluten remains.

Two-page report (DoubledSpaced, 12 size font / 1 inch margin)

• Describe the composition of the gluten complex.
• Briefly describe how different flours vary in protein content and how this affects the texture and consistency of the final baked product.
• What health effects are related to gluten consumption?
• Include a picture of your final product – isolated gluten (not part of two page report)
• Include at least 3 academic sources (research article, textbook, culinary school websites)
  • Make sure to include in text citations and a reference page.
  • Citation Style: Journal of the Academy of Nutrition and Dietetics. http://jandonline.org/content/authorinfo#ref