Difference in the Chemical Changes Between the Food Products (Using White Flour and Wholemeal Flour)
Basic Rich Cake (Creaming Method)
As wrote in the previous post, wholemeal flour has more nutrients than white flour. White flour only has got endosperm and which it contains only starch and protein. Wholemeal flour has all the three which are endosperm, germ and bran that contains fiber, starch, protein and fats.
Maillard reaction will occur both in the white flour and wholemeal flour as both are heated during baking. It occurs due to the sugar and protein inside the flour when undergoes heating or stored together for some time. It is also an non-enzymatic browning.
1. CONDENSENSATION
Reducing sugar + amine ---> Glycosylamines
(The reducing sugar reacts with the amine group of an amino acids or protein to form glycosylamine.)
2. REARRANGEMENT
Glycosylamines ---> Colourless intermediates (Amadori compounds)
3. POLYMERIZATION
Colourless intermediates ---> Brown-coloured polymers (Melanoidins)
(This glycosylamine undergoes more reactions to eventually produce melanoidin pigments.
Maillard reaction is faster at food with higher content of sugar and protein. Hence, wholemeal flour resulted to be more darker in colour than white flour since it contains more sugar and protein.
Gluten traps air and allows expansion of air cells, resulting in increase in volume during baking. It denatures during baking and provides rigidity to the baked product. Wholemeal flour have more gliadins than white flour due to the presence of bran and it is absent in the white flour and also glutenin. Gliadins is a single polypeptide chain in a compactly folded globular shape (elliptical). Plus in wholemeal flour, wheat, has got high percentage of 85% gluten forming proteins.
Hence, wholemeal flour tends to have bigger air cells than plain flour and actually gives the cake a very dense volume making it difficult for the cake to rise. Resulting a wholemeal cake to be flatter, denser and bigger air cells as compared to plain flour.
Basic Rich Cake (Creaming Method)
As wrote in the previous post, wholemeal flour has more nutrients than white flour. White flour only has got endosperm and which it contains only starch and protein. Wholemeal flour has all the three which are endosperm, germ and bran that contains fiber, starch, protein and fats.
Maillard reaction will occur both in the white flour and wholemeal flour as both are heated during baking. It occurs due to the sugar and protein inside the flour when undergoes heating or stored together for some time. It is also an non-enzymatic browning.
1. CONDENSENSATION
Reducing sugar + amine ---> Glycosylamines
(The reducing sugar reacts with the amine group of an amino acids or protein to form glycosylamine.)
2. REARRANGEMENT
Glycosylamines ---> Colourless intermediates (Amadori compounds)
3. POLYMERIZATION
Colourless intermediates ---> Brown-coloured polymers (Melanoidins)
(This glycosylamine undergoes more reactions to eventually produce melanoidin pigments.
Maillard reaction is faster at food with higher content of sugar and protein. Hence, wholemeal flour resulted to be more darker in colour than white flour since it contains more sugar and protein.
Gluten traps air and allows expansion of air cells, resulting in increase in volume during baking. It denatures during baking and provides rigidity to the baked product. Wholemeal flour have more gliadins than white flour due to the presence of bran and it is absent in the white flour and also glutenin. Gliadins is a single polypeptide chain in a compactly folded globular shape (elliptical). Plus in wholemeal flour, wheat, has got high percentage of 85% gluten forming proteins.
Hence, wholemeal flour tends to have bigger air cells than plain flour and actually gives the cake a very dense volume making it difficult for the cake to rise. Resulting a wholemeal cake to be flatter, denser and bigger air cells as compared to plain flour.
References,
SFP notes
FC notes
posted by Jesscy Ang @ 9:00 AM
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