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 …showed first 75 words of 1965 total…

…showed last 75 words of 1965 total…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.