OtherPapers.com - Other Term Papers and Free Essays

Gluten - a Protein Composite

Essay by   •  August 19, 2011  •  Essay  •  708 Words (3 Pages)  •  1,249 Views

Essay Preview: Gluten - a Protein Composite

Report this essay
Page 1 of 3

Gluten (from Latin gluten "glue") is a protein composite that appears in foods processed from wheat and related species, including barley andrye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.


To convert or be converted into caramel.

Caramelization: Sucrose heated past the molten point so that it dehydrates and decomposes; the development of brown color and caramel flavor as dry sugar is heated to a high temperature; chemical decomposition occurs in the sugar.

Docking: To pierce lightly with a fork, or a docker, to make small holes in dough that will let steam escape during baking. This helps the dough to remain flat and even.

Dredge: Method of covering or coating with sugar or another dry powder, such as bread crumbs, etc.

Zest: French) Colored, oily outer skin of citrus fruit which, when grated or peeled, is used to flavor foods and liquids. The rind of citrus fruits such as orange, grapefruit, lime, and lemon). The rind of the fruit contains oils of essence that lend a nice flavor to the final dish. It is commonly candied or crystallized for pastry use. When zesting, be careful not to include the white pith, as it adds a bitterness.

Fold in Process whereby one ingredient or mixture is added to another, using a large metal spoon or spatula. Gentle process that often keeps mixed air fluffed throughout a mixture.


To make soft or softer.

Stir: To move spoon in circular motion to incorporate ingredients. Usually refers to combining liquids or melted ingredients. To stir ingredients cooking on the stove top, use a wooden spoon and stir from the bottom of the pan to prevent scorching.Stirring helps to cool a mixture and evenly distribute the heat.

Bake Blind: It is the technique used for baking an unfilled pastry shell. The pastry shell is first pricked with a fork to prevent puffing, covered with aluminum foil or parchment paper, and then weighted with rice or beans. It is then baked for a short period of time, about 10 to 15 minutes.

Coagulation: The process by which proteins become firm, usually when heated.

Gateau (gah toe): French word for "cake."

Meringue: (French) Meringue, a beaten foam of egg whites and sugar, can be used as a pie topping, to lighten other mixtures and, after being baked to a crisp layer or shell, as the foundation of various cakes and desserts (see dacquoise).

Batter: A semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried.

Knead: To press, fold and stretch



Download as:   txt (4.2 Kb)   pdf (72.1 Kb)   docx (10.6 Kb)  
Continue for 2 more pages »
Only available on OtherPapers.com
Citation Generator

(2011, 08). Gluten - a Protein Composite. OtherPapers.com. Retrieved 08, 2011, from https://www.otherpapers.com/essay/Gluten-a-Protein-Composite/9666.html

"Gluten - a Protein Composite" OtherPapers.com. 08 2011. 2011. 08 2011 <https://www.otherpapers.com/essay/Gluten-a-Protein-Composite/9666.html>.

"Gluten - a Protein Composite." OtherPapers.com. OtherPapers.com, 08 2011. Web. 08 2011. <https://www.otherpapers.com/essay/Gluten-a-Protein-Composite/9666.html>.

"Gluten - a Protein Composite." OtherPapers.com. 08, 2011. Accessed 08, 2011. https://www.otherpapers.com/essay/Gluten-a-Protein-Composite/9666.html.