Author Question: What is gluten? Which flour is the highest in gluten content? Which flours do not contain ... (Read 48 times)

jman1234 · **on:** Aug 19, 2018

What is gluten? Which flour is the highest in gluten content? Which flours do not contain gluten?

Question 2

Explain the differences among long-grain white rice, brown rice, converted rice, and instant rice. Compare their nutrient contributions.

1_Step_At_ATime · **Reply #1 on:** Aug 19, 2018

Answer to Question 1

Gluten is an elastic protein complex made from the combination of gliadin and glutenin, which are both wheat flour proteins. The amount of protein in flours affects the amount of gluten formed. Wheat flour contains the highest content of gluten. Rice, soybean, sorghum, and potato flours do not contain gluten.

Answer to Question 2

The husk, bran, and germ have been removed in the processing of white rice; therefore, all of the fiber and most of the B vitamins and iron are eliminated. Only the hull has been removed from brown rice, which means most of the fiber is still in the rice. Converted rice has been soaked, steamed under pressure, and dried before milling (bran and germ are removed); some of the water-soluble vitamins and minerals are pushed from the bran and germ into the endosperm; therefore, less nutrients are lost when the rice is polished. Instant rice has been cooked and then dehydrated, which makes the cooking time short.