Applied Food Chemistry

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Running head: Applied Food Chemistry
Applied Food Chemistry
Authors Name
Institutional Affiliation

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Applied Food Chemistry
Pre-Practical questions
1. What is gluten?
Gluten is a family of proteins found in grains like wheat, rye, spelt and barley. Gliadin
and glutenin are the two main gluten proteins. Gliadin is the protein responsible for most of the
negative health effects (Bjarnadottir, 2017).
2. Which flours contain gluten?
Barley Flour, Bread Flour, Cake Flour, Instant Flour, Farina Flour or Meal, Pastry Flour,
Rye Flours, Self-Rising flour, Semolina Flour, Spelt Flour and Whole-Wheat Flour also called
graham flour.
3. Which flours do not contain gluten?
Almond flour, Amaranth flour, Buckwheat Flour, Chickpea Flour (Goodson, 2018). Also
known as garbanzo flour or gram flour. Coconut flour, Corn Flour which comes in yellow and
white. Millet Flour, Oat Flour made from ground whole oats. Quinoa Flour, Rice Flour which is
lighter, milder, and easier to digest than wheat flour. Sorghum Flour, a very good substitute for
wheat flour, Soy Flour and Tiff Flour.
Post practical questions
1. Difference between soft and hard wheat. And which flours are ideal for making bread,
pasta, sweet biscuit pastry and cakes