Wheat gluten 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
Support base, variable
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02001-00
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1
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Stand rods, stainless steel, various sizes
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02059-00
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1
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Wire gauze with ceramic, 160 x 160 mm
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33287-01
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1
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Spoon, special steel
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33398-00
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1
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Wash bottle, 250 ml, plastic
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33930-00
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1
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Beakers, Boro, low form, various sizes
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46054-00
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1
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Beakers, Boro, low form, various sizes
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46055-00
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1
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Test tube, laboratory glass, various lengths, 100 pcs.
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37658-10
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1
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Test tube brush w. wool tip,d20mm
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38762-00
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1
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Test tube rack, wood, for 6 tubes d= 22mm
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MAU-20042200
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1
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Ring with boss head, i. d. = 10 cm
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37701-01
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1
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Laboratory pen, waterproof, black
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38711-00
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1
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Test tube holder, up to d 22mm
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38823-00
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1
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Protecting glasses, clear glass
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39316-00
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1
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Rubber gloves, size M (8), one pair
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39323-00
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1
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Glass rod, boro 3.3, l=200mm, d=6mm
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40485-04
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1
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Pipette with rubber bulb
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64701-00
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2
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Iodine potass.iodide sol., 250 ml
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30094-25
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1
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Water, distilled 5 l
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31246-81
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1
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Butane burner with cartridge, 220 g
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32180-00
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1
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Ninhydrin 10 g
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31666-03
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1
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