Gluten

“ To determine the quantity and strength of the gluten, they mix some of the flour with water, and judge by the tenacity of the dough—the length to which it may be drawn out by the fingers, or spread into a thin sheet.
Injury to flour is shown most quickly in the gluten, which may lose its vitality. The gluten of good flour will swell to several times its bulk under a gentle heat, and give off the pleasant odor of hot bread, while the gluten from poor flour swells but little, becomes viscous or nearly fluid, and smells disagreeably. ”

“ The desire on the part of the public for very white bread has led to the fine dressing of Wheat-grain, and consequently to the separation from that substance of a very large proportion of one of its most nutritious constituents. Crude gluten may be obtained by kneading the dough of flour in a muslin bag under a small current of water; the starch, or fecula, and the gum, are carried away by the water, and the gluten in an impure form remains as an elastic viscous substance, which on drying becomes hard and brittle. ”

“ Gluten is employed in the manufacture of gluten bread and biscuits for the diabetic, and of chocolate, and also in the adulteration of tea and coffee. For making bread it must be used fresh, as otherwise it decomposes, and does not knead well. Granulated gluten is a kind of vermicelli, made in some starch manufactories by mixing fresh gluten with twice its weight of flour, and granulating by means of a cylinder and contained stirrer, each armed with spikes, and revolving in opposite directions. ”

“ Gluten is believed to be eminently nutritious. It is the presence of gluten in wheaten flour that imparts to it its viscidity or tenacity, and confers upon it its peculiar excellence for the manufacture of MACARONI, VERMICELLI, and similar pastes. The superiority of wheaten over other bread depends upon the greater tenacity of its dough, which during the fermentation is puffed up by the evolved carbonic acid, and retained in its vesicular texture so as to form a light loaf. ”

“ Flours of good character should show at least 30 per cent moist gluten and from 10 to 12 per cent dry gluten. The quality of a flour is not necessarily proportional to its gluten content, although a flour with less than 101⁄2 per cent of dry gluten will not make the best quality of bread, and flours with excessive amounts are sometimes poor bread makers. ”

“ If a cereal meal devoid of gluten is mixed with water and yeast, fermentation will take place with formation of gas, but the gas will escape at once, and the product will be solid and not porous. Evidently from the baking point of view gluten is of the greatest importance. One of the most obvious methods that have been suggested for estimating the strength of wheat depends on the estimation of the 64 percentage of gluten contained in the flour. The method has not turned out very successfully, for strength seems to depend rather on the quality than on the quantity of gluten in the wheat. ”

“ You get a greater proportion of gluten, and some of the mineral elements of the grain that lie close to the husk; the flour that has an excess of gluten in it will absorb more water than pastry flour, or flour composed chiefly of starch, and it will make a tougher dough, either in the form of pie crust or bread than a flour which has the most starch in it. It is more nutritious than starchy flour, so that if you want tender, rather white pastry and bread, you must make up your minds to sacrifice some of the nutritious elements of the flour. ”

“ A flour with a good quality of gluten holds the gas in small globules and therefore the holes are small and usually elongated from bottom to top of the loaf. This is good texture and when touched gives a sensation of touching velvet. A poor gluten allows the gas to gather into large, round globules and produces a coarser texture and one which is harsh to the touch. Too long a period of fermentation or too much water in the dough will also produce poor texture. As in color, value of texture depends on the judgment of the observer. ”

“ If this washing is continued until no further milkiness of the water is produced, the piece of dough will be much reduced in dimensions, and changed into a grey, tough, elastic, and viscous or glutinous substance, which has been compared to bird-lime, and has received the appropriate name of gluten. When dried, it becomes a hard, horny, transparent mass. It is insoluble in cold water, and partly soluble in hot water. It is soluble in strong vinegar, and in weak solutions of potash or soda. If the alkaline solution is neutralised by an acid, the gluten is precipitated. ”

“ But wheat contains also varying proportions of such salts as chlorides, sulphates and phosphates, which are soluble in water, and the action of such salts on gluten was next tried. It was at once found that these salts in the same concentration as they exist in the wheat grain were capable of making gluten coherent, but that the kind of coherence produced was peculiar to each salt. Phosphates produce a tough and elastic gluten such as is found in the strongest wheats. Chlorides and sulphates on the other hand make gluten hard and brittle, like the gluten of a very weak wheat (Fig. 12) . ”

“ The prevalent, if not foolish fashion of using only bolted or white flour for bread, a flour abounding in starch and lacking in gluten, is largely the cause of indigestion and constipation. The gluten lies next the bran and contains the nitrates and phosphates which digest in the stomach and feed muscles, brain and nerves, while the bran itself furnishes residuum for fecal matter. ”

“ From the bread lesson, the pupils have learned that working the water into the gluten or much handling of flour after it is wet, makes a mixture firm and tough. In pastry there must be enough gluten to stick the ingredients together, but its elastic quality is undesirable. For the latter reason also, a small amount of water is used.
In the cake mixtures, it was found that the use of fat in the "butter cakes" made the framework tender and easily broken, so in pastry the same means may be employed. Fat of some kind is mixed with the flour to act on the gluten and destroy its toughness. ”

“ Meal or flour from any of the cereals may be used for unleavened bread, but leavened bread can be made only from those that contain gluten, a mixture of vegetable proteids which when moistened with water becomes viscid, and is tenacious enough to confine the gas produced in the dough. Most cereals, as barley, rice, oats, and corn, some of which are very frequently made into forms of unleavened bread, are deficient or wholly lacking in gluten, and hence cannot be used alone for making leavened bread. ”

“ I have known the sugar absent in a [p. 223] selected diet to return when gluten bread was permitted, and again disappear on its withdrawal. Of course gluten flour contains less starch than the ordinary wheat flour, and there may be cases where the starch in the former can be assimilated when the quantity in the latter cannot be. The gluten may be made into porridge.51
51 Gluten porridge is made by stirring the gluten into boiling water until thick enough, and then keeping up the boiling process for fifteen minutes. ”

“ Bread bakers use "hard wheat" because of its high gluten content. Gluten is a protein and gluten comprises most of the protein in bread wheat; the protein content and the gluten content are almost identical.
Try this. Ask your healthfood store buyer or owner what the protein content is of the hard red wheat seeds they're selling. You'll almost certainly get a puzzled look and your answer will almost certainly be, "we have Organic and conventional." Demand that the store buyer ask this question of their distributor/wholesaler and then report back to you. ”

“ The spoiled flour produces a kind of bread which is heavy, harsh, and difficult of digestion.
60The greater the proportion of gluten, the easier the panification of bread-flour is effected, and the better is the bread. The wheat of the South of Europe generally contains a larger quantity of gluten, and is therefore more excellent for the manufacture of Maccaroni, Vermicelli, and other alimentary substances, requiring a glutenous paste. ”

“ To prove whether starch be quite free from gluten, or whether it be mixed with any wheat flour, diffuse 12 grains of it through six ounces of water, heat the mixture to boiling, stirring it meanwhile with a glass slip. If the starch be pure, no froth will be seen upon the surface of the pasty fluid; or if any be produced during the stirring, it will immediately subside after it; but if the smallest portion of gluten be present, much froth will be permanently formed, which may be raised by stirring into the appearance of soap-suds. ”

“ Wheat kept in damp storehouses affords scarcely any gluten, and hence, in proportion as the flour of wheat is altered and deteriorated, which happens, as it is known, when it is kept too much compressed, without being occasionally stirred up and aired in hot and close granaries; in a word, as it undergoes a chemical change, its property of making good bread is diminished; and chemical analysis shows the quantity of gluten has become lessened under such circumstances; and when it is greatly diminished the meal forms no longer a tenaceous ductile dough. ”

“ Such a flour is seldom used in the home today, except by those who make large quantities of home-made white bread. Usually, the gluten is present in this flour to the extent of 11 to 12%.
GENERAL PURPOSE OR FAMILY FLOUR. This flour is intended to fill all needs and, consequently, is made by blending flours from soft and hard wheats. It contains a moderate amount of medium hard gluten, and is used in baking hot breads, such as muffins and scones. However, it can be used for pastries as well. When employed in place of pastry or cake flour, two level tablespoonfuls less per cup should be used. ”

“ More recently vegetable gluten, as existing in wheat-flower, is said to answer as well as albumen; for the administration of which all that is required is to give wheat-flower and water. Dose, gr. 1/8 to 1⁄2, see Liquor Hydrargyri Oxymuriatis, and Form. 142. Adulterations. It ought to be volatilized by heat; it is frequently met with in commerce contaminated with muriate of iron, sometimes with arsenic; the presence of calomel is at once discovered from its insolubility. ”

“ The gluten is likewise a very nutrient property, but in loaf bread, it principally serves, by its cohesiveness, like gum elastic, or India rubber, to prevent the gas or air formed by the fermentation of the sugar, from escaping or passing off;—and the gas being thus retained, inflates or puffs up the dough, and makes it porous and light. The bran, with its mucilaginous and other properties, not only adds to the nutritiousness of the bread, but eminently serves to increase its digestibility, and to invigorate the digestive organs, and preserve the general integrity of their functions. ”

“ Gluten Choc′olate. (Gentile’s.) A mixture of cocoa and gluten flour. As a nutritious and appropriate food in diabetes.
Gluten Flour. Prep. 1. From the waste gluten of the starch works, washed, dried, and ground.
2. (Gentile’s.) From the last, mixed with about an equal weight of wheat flour.
GLYC′ERIN. C3H3O3. Syn. Glycerin, Hydrated oxide of glyceryl; GLYCERINUM, L. A sweet syrupy liquid formed during the saponification of oils and fats.
Prep. 1. Olive oil (or other suitable oil) , protoxide of lead, and water are heated together until an insoluble soap of lead (lead plaster) is formed. ”

“ We advise the purchase of new flour in preference to old, because, unless flour is cooled and dried before it is packed, the combined action of heat and dampness destroys its gluten, and turns it sour; gluten is the nutritive part of the flour, that which makes it absorb water, and yield more bread. ”

“ It is kindly provided by nature, that a certain proportion of this ingredient of bones is always associated with the gluten of plants in its various forms,—with the fibrin of animal muscle and with the curd of milk. Hence, man, in using any of these latter along with his vegetable food, obtains from them, with comparative ease, the quantity of the earth of bones which is necessary to keep his system in repair; while those animals which live upon vegetables alone, extract all they require along with the gluten of the plants on which they feed. ”

“ In its composition gluten does not differ from flesh. It is vegetable flesh, capable of becoming animal flesh by the simple process of digestion, without any material loss or gain. Therefore it is gluten, first and foremost, that gives to bread its great nutritive value. ”

“ Gluten is yellowish gray in color, is extremely elastic and sticky, and, if moistened and heated, expands to many times its original bulk. These qualities of gluten are most desirable for good yeast bread; hence, the more protein that flour contains, the better it is for bread making. As has been stated, some flours contain more protein than others. The protein of wheat as well as of other grains is incomplete, hence grains need to be supplemented with other kinds of protein food. ”

“ No doubt this property of gluten has a certain indirect bearing on the nutritive value of bread by increasing its palatability. But gluten being a protein has a direct and special part to play in nutrition, which is perhaps best illustrated by following one step further the comparison between the animal body and a steam engine. It has been pointed out that starch, sugar, and fat play the same part in the body as does the fuel in a steam engine. But an engine cannot continue running very long on fuel alone. ”