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Term

ANATOMY OF A GRAIN
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GLUTEN COMPLEX
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Baking 6 (CSCA)

CSCA - Rich Doughs

TermDefinition
ANATOMY OF A GRAIN BRAN (outer layer of fiber), GERM, ENDOSPERM
GLUTEN COMPLEX GLIADEN + GLUTENIN are proteins in flour that provide structure
BREAD FLOUR'S PROTEIN CONTENT 12% to 15%
ALL-PURPOSE FLOUR'S PROTEIN CONTENT 10% to 13%
PASTRY FLOUR'S PROTEIN CONTENT 7.5% to 9.5%
CAKE FLOUR'S PROTEIN CONTENT 6% to 8%
VITAL WHEAT GLUTEN 40% to 85% protein. This is pure protein extracted from wheat flour with an average protein content of 75% and is used to boost protein content of weaker flours such as rye and whole-wheat flour.
Created by: CSCAStudy
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