Gluten content, gas retention and physical properties of starch in selected flours

Gluten content, gas retention and physical properties of starch in selected flours. Abstract: <Tab/>This experiment has three parts; properties of starch, gluten content of flour and gas retention of doughs. One objective of this experiment is to assess the properties of starch using a microscope before and after gelatinisation. Potato starch was found to be the quickest forming gel and pre-gelatinised starch was the most viscous. The second part of …

…flour is gluten free and can be consumed as part of a gluten-free diet, because of this it cannot be used alone for baking because it does not possess elastic/cohesive or leavening properties. Cake flour is also low in gluten and when baked will form a very soft and crumbly dough. In comparison bread flour is perfect for doughs. Doughs higher in gluten will produce more carbon dioxide and therefore have better leavening ability.