Principle
The major constituents of wheat flour are starch and gluten. Wheat gluten is a mixture of proteins, which influrences the baking characteristics. In the production of wheat flour, the outer grain layer and the embryo are removed and the endosperm finely ground. Gluten is a speciality of wheat flour, and gives it outstanding baking characteristics (rheological properties) compared to other cereal flours. Wheat gluten is made up to 90 % by proteins, 8 % lipids and 2 %carbohydrates. It is of considerable importance for the hydration and gas holding capacity of wheat-based baked products.

Learning objectives

•  Composition and properties of wheat flour

Benefits

• Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
• Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered