Baking & Snack - May 2004 - 122

FRUIT, GLUTEN, GRAINS

VITAL WHEAT
GLUTEN
Gluten can be isolated from wheat flour by making a
dough with water and then slowly manipulating this
dough under a continuous stream of water. The water
washes out starch, pentosans and soluble proteins,
leaving a hydrated elastic mass comprised of mainly
gluten proteins but also containing lipids, pentosans
and salts. This material is dried by an appropriate
means and processed into a fine powder for use.
The most critical point in manufacturing vital wheat
gluten is the drying step. The moisture content of the
mass must be reduced to approximately 6% to 8%
without heating the protein above the temperature at
which it denatures, about 55°C to 60°C (130°F to 140°F),
becoming devitalized. Spray drying gives good results.
Gluten is dispersed in either dilute acetic acid or dilute
ammonium hydroxide at concentrations of 12% to 14%
solids and then spray dried in the ordinary manner. This
method is energy intensive; about 6 lb of water must be
evaporated per pound of dry gluten product.
The most common drying process used today is
the Barr and Murphy ring drier. Wet gluten at 70%
moisture is mixed with dry product at 8% moisture and
injected as small pellets into a countercurrent of hot air.
The wetter, heavier particles are separated and
recycled into the mixing chamber, while dry gluten exits into a cyclone separator and is collected. Although
the air inlet temperature may be as high as 170°C
(340°F), because of evaporative cooling, the maximum
product temperature is 60°C (140°F), if the equipment
is being operated properly.
The dried gluten is ground to a fine powder, sieved
and packaged for storage and transport. The average particle size influences the rate at which gluten rehydrates
but does not significantly affect its functionality, if adequate time for rehydration is allowed. Since rehydration
time adds to mixing time in a bakery, a coarsely ground
gluten is undesirable from a practical standpoint.
An ingredient specification written by a baker
might require 75% protein (N mm) screen (USS
No.120 sieve).
Laboratory tests to predict the functionality of vital
wheat gluten in baking have not been particularly
successful. The best way to determine functionality is
to add some amount, usually 5%, of wheat gluten to
a low-protein flour, make a bake test and determine
the increase in loaf volume. While this is time-consuming, no other method gives dependable results.

GLUTEN SUPPLEMENTATION
How to add dry gluten to increase protein content: To increase the protein content of a flour from any of the
levels shown in the first vertical column at the left to any of the levels in the top horizontal row, add to every
100 lb of flour the amount in pounds of vital wheat gluten shown at the intersection of the corresponding column.
Commercial vital wheat gluten averages 75% protein, "as is" (5% to 7% moisture).
Current
protein level
of flour

Desired protein content
7%

8%

9%

10%

11%

12%

13%

14%

15%

16%

17%

6%
7%
8%
9%
10%
11%
12%
13%
14%
15%

1.47
-
-
-
-
-
-
-
-
-

2.99
1.49
-
-
-
-
-
-
-
-

4.55
3.03
1.52
-
-
-
-
-
-
-

6.16
4.62
3.08
1.54
-
-
-
-
-
-

7.81
6.25
4.69
3.13
1.56
-
-
-
-
-

9.25
7.94
6.35
4.76
3.17
1.59
-
-
-
-

11.29
9.68
8.06
6.45
4.84
3.23
1.61
-
-
-

13.11
11.47
9.84
8.20
6.56
4.92
3.28
1.64
-
-

15.00
13.33
11.67
10.00
8.33
6.67
5.00
3.33
1.67
-

16.95
15.25
13.56
11.86
10.17
8.47
6.78
5.08
3.39
1.69

18.97
17.24
15.52
13.79
12.07
10.34
8.62
6.90
5.17
3.45

16%

-

-

-

-

-

-

-

-

-

-

1.72

FRUIT COMPOSITION
Total dietary Potassium Sodium Selenium
Moisture Protein Fat Carbohydrates fiber (TDF) (mg per (mg per (mcg per
(%)
(%) (%)
(%)
(%)
100 g) 100 g)
100 g)
Apples, dried
Apples, low moisture
Apricots, fresh
Apricots, dried
Bananas, fresh
Bananas, dehydrated
Blueberries, fresh
Blueberries, dried
Cranberries, fresh
Dates
Figs
Peaches, fresh
Peaches, dried
Plums, dried
Raisins

CEREAL GRAINS,
WEIGHT CONVERSIONS

Weights
1 hundredweight (cwt)
1 metric ton (tonne)
1 short ton (ton)

Volumes
1 US bushel* (Winchester bu)
1 Canadian bu (Imperial bu)
1 hectoliter (hl)

English
100.00 lb
2,204.62 lb
22.05 cwt
2,000 lb
20.00 cwt

Metric
45.37 kg
1,000 kg
10.00 quintals
907.40 kg

2,150.42 cu in.
2,219.36 cu in.
26.42 gal
2.84 bu

35.24 l
36.37 l
100.00 l

*In Bakers Production Manual, bu always refers to U.S. bu.

122 / BAKERS PRODUCTION MANUAL / May 2004

32.0
3.0
31.0
7.5
74.3
3.0
84.6
15.0
86.5
23.0
28.0
31.8
7.5
32.0
15.0

0.9
1.3
3.7
4.9
1.0
3.9
0.7
3.7
0.4
2.0
3.0
3.6
4.9
2.6
3.0

0.2
0.6
0.4
0.6
0.5
1.8
0.4
2.1
0.2
0.5
1.1
0.8
1.0
0.5
0.5

66.0
94.0
62.0
8.3
23.4
88.3
14.1
48.0
12.7
74.0
65.0
61.3
83.2
63.0
79.0

8.7
12.4
9.0
12.1
2.4
7.5
2.7
14.9
4.2
7.5
12.0
8.2
9.9
7.1
4.0

450
640
1380
1850
396
1491
89
491
71
652
712
996
1351
745
751

87
124
10
13
1
3
6
33
1
3
11
7
10
4
12

1.3
1.8
2.2
2.9
1.1
4.1
0.6
3.3
0.6
1.9
1.3
2.2
2.7
2.3
0.7

CEREAL GRAINS,
BUSHEL CONVERSIONS

Grain
English average bushel*
Barley (grain)
48 lb
Barley (malt)
34 lb
Canola (low erucic-acid
50 lb
rapeseed, LEAR)
Corn
56 lb
Oats
22 lb to 32 lb
Rice
60 lb
Rye
56 lb
Sorghum
56 lb
Soybeans
60 lb
Wheat
60 lb

*In Bakers Production Manual, bu always refers to U.S. bu.

Metric weights Bushels* per tonne
21.8 kg
45.9
15.4 kg
64.9
22.6 kg
44.2

25.4 kg
10.0 kg to 14.5 kg
27.2 kg
25.4 kg
25.4 kg
27.2 kg
27.2 kg

39.4
69.9 to 100.0
36.8
39.4
39.4
36.8
36.8
Baking & Snack - May 2004

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