Gluten Ball

Basic Formula 

110g - Flour
60ml - Water

Equipment :

muslin cloth, spatula, wooden spoon, fork & measuring jug.

Method :

• Use a fork to stir the dough that forms as the water is added to the flour. Add only enough water to make a stiff dough.

• Use less than the amount indicated if the dough can be worked without adding all 60ml. Add more than 60ml if necessary to make the dough. Record the exact amount of water used.

• After the water is added, knead the dough vigorously for 5 minutes,  but without adding more flour.

• Place ball in a strong muslin cloth.

• Hold the wrapped ball under a slow stream of cold water and manipulate the ball to begin wash the starch from the dough. If the water looks cloudy or milky, there is still starch in the ball.Patiently continue the process until the water runs clear as it drains from the cloth.

• When the water begins to look clear, open the cloth and scrape the cream-colored scraps together. Also, gather together any cream-colored particles that may be in the sink or on the out side of the cloth.

• This cream-colored materials looks insignificant, but it is the gluten. When the starch has been washed away completely, the gluten mass will be quite cohesive and worked into a ball.

• Before baking the ball, measuring the volume weighed.

• Bake the balls on pieces of foil in ovens reheated to 450F (323C). After baking 15, turn the temperature to 300F (150C) and continue baking another 30 minutes without opening the oven door.

• Cool briefly before weighing and measuring volume. Cut into half to reveal interior structure.

Chef Zaid given a task to each group. This are our group 2 experiment

1-Using the flour assigned, prepared 1 gluten ball, according to the basci formula.

(a) All purpose flour - prepare the basic formula using all purpose flour. This flour will serve as the control against which the others will be assessed.

the result of gluten ball