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THE INFLUENCE OF FLOUR GLUTEN ON THE STRUCTURE AND LAMINATION
OF CROISSANTS
Gulboeva Zakhro Azamat kizi,
Masharipova Zulkhumar Atabekovna, Jabborov Alisher Oltiboyevich
PhD student, e-mail:
Tashkent Chemical-Technological Institute
Abstract:
This article provides a comprehensive analysis of the quality indicators of flour used
in croissant production, the research methodology employed, and the laboratory test results of
two different flour samples. Among the samples analyzed, one was found to be suitable for
croissant preparation, while the other negatively affected the dough structure, leading to issues
such as loss of shape, poor lamination, and reduced baking quality.
The study focuses on key quality parameters of flour—including moisture content, gluten
percentage, gluten quality (measured by the IDK index), and enzymatic activity—and examines
how these factors influence the elasticity, stability, and lamination properties of the dough. The
analysis also includes visual comparisons of the baked croissants made from both samples,
highlighting structural differences such as porosity, crumb texture, and layer definition.
The results demonstrate that optimal flour characteristics are crucial for achieving light, airy,
and well-laminated croissants. The article concludes that not only the quantity of gluten but also
its quality plays a vital role in forming a dough that can withstand the stress of lamination and
proofing while maintaining structural integrity during baking..
Keywords:
Flour, gluten, whiteness, falling number, ash content, moisture, proofing, croissants
Introduction
The secret to perfect croissants: Choosing the right flour. Making croissants is a true art,
where every detail matters. From butter temperature to the technique of rolling the dough — all
these nuances affect the taste and texture of the final product. But perhaps one of the most
important factors is the choice of flour. Below, we will explore why flour characteristics are so
important and how laboratory test results can help determine which flour is suitable for
laminated dough and which is not [8,3].
Croissants are a laminated yeast dough, where repeated layering of dough and butter
gives a tender, airy structure. To ensure the layers “work” well and don’t stick together, the
flour must possess certain properties [4].
The following flour quality indicators are essential in the production of flour-based
products:
1.
Flour gluten:
A complex of protein substances in flour that can form a cohesive elastic
mass when swollen in water.
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1.1 Gluten quantity (raw gluten content): The ratio of the mass of washed raw gluten to the
flour sample mass, expressed as a percentage.
1.2 Gluten quality: A characteristic defined by the combination of rheological properties
(stretchability, elasticity, and springiness), determining the degree of compression deformation
of gluten formed into a 4g ball, expressed in arbitrary units of devices like IDK — IDK units —
and classified by groups.
Gluten quality
(strength and stretchability indicator). Laboratory analysis often
evaluates not only the total amount of gluten but also its "strength" or "stretchability." For
example, in CIS countries, the IDK (Gluten Deformation Index) is widely used:
Too low an IDK indicates very "tough" gluten, which is hard to roll out.
Too high indicates excessively "loose" and weak gluten, which doesn’t give the dough
elasticity and volume.
The optimal range for laminated products is a medium IDK level, where the dough
remains elastic but doesn’t tear or spread out [2,9].
Sufficient protein (gluten) content.
Gluten forms an elastic, springy structure, allowing the dough to retain air and water
during fermentation and baking. Too low a gluten content results in dough that doesn’t rise well
and loses shape. Too high a content may lead to a firmer texture and difficulty in rolling [5].
Croissants are made from relatively “clean” fine-milled wheat flour without bran
particles. This ensures a smooth texture and bright, appetizing layers in the final product.
Croissants are one of the most technically challenging baked goods, requiring not only
proper preparation technique but also the right flour. The main requirements for croissant flour
include:
Medium gluten content — 28–30% (for dough elasticity);
Optimal gluten quality as measured by IDK — 60–70% (to maintain lamination
during proofing);
High falling number (at least 350) for good dough rise;
Low ash content (0.3–0.4%) for a clean taste and bright color.
As part of the study, laboratory tests were conducted on two flour samples with
differing quality characteristics, and their impact on croissant structure was analyzed.
2. Research Methodology
Determination of Gluten Content
[9]
Dough Mixing
Water dosing and dough mixing are carried out using a dough mixer with a built-in
doser. The doser measures the required amount of water into the dough mixer's bowl according
to Table 1, then the flour sample is added, and mixing continues until the dough mixer
completely stops.
Table 1 – Amount of Water for Dough Mixing from Wheat Flour
Mass of Analyzed Flour Sample, g Volume of Water, cm³
25
14
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30
17
35
20
After mixing, the dough formed into a cylinder is removed from the bowl; any
remaining dough on the pins and in the bowl is cleaned off and added to the total mass. If a
well-formed dough is not achieved in the first mix, a second mix is conducted without
removing the dough from the bowl. Dough mixing is permitted no more than twice. When
working with flour that forms a crumbly dough, mixing is carried out until a dough forms—
three times or more if necessary.
Gluten Washing by Mechanized Method
1.
Dough Preparation.
Immediately after mixing, the dough is rolled out using a special
water-moistened tool (rolling pin) into a sheet 1.5 to 2.0 mm thick and placed in a
container with water (at least 1 dm³) for 10 minutes.
If the dough forms an incoherent, crumbly mass during mixing, it is placed into a closed
container (without water) for 10 minutes, then rolled out into a sheet and immersed in
water for 2.0 to 2.5 minutes.
2.
Washing.
After the resting period, the dough sheet is removed from the water, squeezed,
and divided into five or six arbitrary pieces, which are placed in the central part of the
lower tray of the working chamber of the MOK device.
The inner surface of the working chamber is pre-moistened with water. The working
chamber is closed, and gluten washing is performed depending on the type of flour. For
baking and general-purpose flour, the regime parameters are given in Table 1.
If, during washing, a large amount of gluten particles are observed on the trap sieve of
the device, and upon opening the chamber at the end of the wash the gluten is not cohesive (i.e.,
not formed into strands), the analysis is repeated using the regime for crumbly dough, presented
in Table 3 or 4 (depending on the type of flour).
The allowable error in the duration of any operation (stage) must not exceed ±15
seconds. If the analyzed flour sample weighs more than 35.0 g, the duration of stage I of the
washing process is increased by 1 minute.
Removal of Excess Moisture.
The washed gluten is pressed once between dry palms to
remove surface water, as unbound water is only present on the surface after mechanized
washing.
Table 2 – Regimes for Washing Gluten from Baking Wheat Flour*.
Stage
Stage-wise
Parameters for
Washing
Gluten
Flour Grade or Type
Extra, Semolina, Highest,
First, M55-23, MK55-23,
MK75-23, M75-23
second, М100-
25, М125-20
wholemeal flour, М145-
23
I
Gap, mm
7,0
7,0
time, min
3
3
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Drain
valve
position
1
1
Water
flow
rate, dm³/min
0,30
0,30
0,35
II
Gap, mm
1,5
1,5
time, min
7
2
Drain
valve
position
1
1
Water
flow
rate, dm³/min
0,30
0,50
III
Gap, mm
7,0
1,5
time, min
2
4
1
Drain
valve
position
1
1
Water
flow
rate, dm³/min
0,30
0,30
0,35
IV
Gap, mm
-
1,5
time, min
-
2
Drain
valve
position
-
2
Water
flow
rate, dm³/min
-
0,30
0,35
V
Gap, mm
-
7,0
time, min
-
2
Drain
valve
position
-
1
Water
flow
rate, dm³/min
-
0,30
0,35
* Flour characteristics – according to the regulatory documents of the country that
adopted the standard.
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Pieces of gluten, washed free from bran particles, are extracted from the working
chamber and pressed once between dry palms to remove excess moisture.
Determination of Pressed Gluten Mass
The total amount of raw gluten is calculated as the sum of the mass of the main washed
gluten and the additional gluten — washed from bran particles. The pressed raw gluten is
weighed with an accuracy of 0.01 g.
Number of Determinations
Two determinations are carried out under repeatability conditions, i.e., using the same
method on identical test objects, in the same laboratory, by the same operator, using the same
equipment, within a short time period.
Determination of Raw Gluten Quality Using the IDK Device [2]
To determine the quality, a 4.0 g test sample is taken from the fully washed, pressed,
and weighed gluten. If a large amount of raw gluten is obtained, it is permissible to take two 4.0
g samples for analysis.
The selected mass of raw gluten is shaped into a ball using a gluten forming device. For
this, the gluten is placed on the rolling table, pressed with the forming bar (the surface opposite
the limiting ring), and flattened into a sheet no thicker than 3 mm.
If the gluten is weak, to prevent it from spreading out, flattening is done using a forming
bar with a limiting ring. After flattening the gluten, the bar is placed so that the center of the die
aligns with the center of the gluten sheet. With a light press, the gluten is pushed into the die,
and with trimming movements, it is formed into a ball. The remaining gluten inside the die is
pushed out using the ejection pin. To do this, the bar with gluten is placed over the pin die, and
while continuing to press the bar with the left hand against the pin, the right hand takes the
clamp, opens it, and clasps it around the base of the gluten ball on the outer conical surface. The
closed clamp with the gluten ball is then placed into water.
The formed gluten ball must be spherical, smooth, free from tears, cracks, and air
bubbles, and with a uniformly clamped base using the clamp. Otherwise, the formation must be
repeated, but no more than three times. The time for forming one gluten ball should be from 20
to 25 seconds.
For manual gluten washing, forming the raw gluten ball by hand is allowed. For this, the
gluten is kneaded three to four times with fingers to form a ball with a smooth surface — free
of tears, cracks, and air bubbles — and a well-shaped base.
The gluten ball is placed to rest in a container filled with water with a volume of 0.25
dm³. If maintaining the water temperature between 18 °C and 20 °C is not possible, the 0.25
dm³ container is placed inside another container with a volume of 4.0 dm³ filled with water to
maintain the temperature between 18 °C and 20 °C. The resting period before determining the
quality is 15 minutes for the manual washing method and 10 minutes for the mechanized
method.
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After resting, the gluten ball is removed from the container, the clamp is removed, and
the base is placed precisely in the center of the table of the IDK-type device for measurement.
The results of the measurement of the elastic-plastic properties of the gluten are
expressed in arbitrary units of the IDK device — IDK units. Readings from the indicator panel
of the device are taken with an accuracy of 0.1 IDK units.
Based on the measurement results, the gluten is assigned to a quality group in
accordance with Table 2.
Table 3. Classification of Gluten Quality Obtained from Wheat Flour
Quality
group
Gluten characteristic
Gluten quality, IDK units
Baking and general-
purpose flour.
Pasta flour
grades: extra,
semolina,
highest, first,
wholemeal;
Grade:
second
from
soft
wheat**
from hard
wheat ***
Grades:
extra,
highest
(semolina), first
(coarse
semolina)
Grades:
highest
(semolina),
first
(coarse semolina),
second
Crumbly
Not determined
III
Unsatisfactory strong not
more
than 32
not more
than 37 -
-
II
Satisfactory strong
33-52
38-52
-
-
I
Medium (good)
53-77
48-77
48-82
II
Satisfactory weak
78-102
78-102
83-107
III
Unsatisfactory weak 103 and more
103 and more
108 and more
Not-washable
Not determined
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* Flour characteristic- according to the regulatory documents of the country that adopted the
standard.
. ** Flour characteristic – according to GOST 31491. *** Flour characteristic – according to
GOST 31463.
If the gluten, after washing, represents a strongly crumbling, sponge-like, incoherent,
fragmented mass that cannot be formed into a ball, it is classified as "crumbly", and its quality
is not determined on the IDK-type device.
If the gluten, after washing, represents an incoherent, spreading mass that cannot be
collected and formed into a ball, it is classified as "non-washable", and its quality is not
determined on the IDK-type device.
Processing of test results
The amount of raw or dry gluten in the flour, X, %, is calculated for raw gluten to the first
decimal place, for dry gluten – to the second decimal place, using the formula:
Where: M
k
– mass of raw or dry gluten, in grams (g); M – mass of the flour sample, in
grams (g); 100 – conversion factor to percent (%).
The quality of raw gluten in flour after its measurement, conducted to the first decimal
place, is rounded to whole units.
If the decimal is less than 5, the whole number is not changed.
If the decimal is 5 or greater, the whole number is increased by one.
Tests were carried out in the laboratory of LLC "FOOD-TECH-PRO" according to
GOST 26574-2017.
Samples were provided by two manufacturers from Kazakhstan:
1. → Sample 1 (suitable for croissants)
2. → Sample 2 (not suitable for croissants)
Test parameters and their influence on the dough
Parameter
Standard Sample 1
Sample 2
Effect on croissants
Moisture, % (not more
than)
15,0
14,3
15,0
Excess moisture in Sample 2
makes the dough sticky.
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Ash content, %
≤ 0,55
0,3
0,4
Cleaner flour (Sample 1)
gives a lighter crumb.
Gluten, %
≥ 28
28,0
28,4
Both samples are within the
standard, but quality is
important.
Gluten quality (IDK)
60–70
62
57
Sample 1 gives stable dough,
Sample 2 – weak dough.
Falling number
≥ 200
369
359
Sample 1 ensures better
dough rise.
3. Analysis of Results
Gluten and Its Quality
Both samples contain a sufficient amount of gluten (~28%), but its quality (IDK) differs.
Sample 1 (IDK 62) demonstrates balanced elasticity, allowing the dough to retain its
layers. Sample 2 (IDK 57) has overly soft gluten, causing the dough to spread out or show poor
elasticity [8,1] (Fig. 1 and Fig. 2).
Fig. 1. Good stretchability and elasticity of
dough made from Sample 1 flour
Fig. 2. Poor stretchability and elasticity of
dough made from Sample 2 flour
Sample 1 shows better enzymatic activity [5], which contributes to proper dough
fermentation. Sample 2 is slightly lower in this parameter, which may lead to insufficient rising
(Fig. 3 and Fig. 4).
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Fig. 3. Rise and bubbles in dough made
from Sample 1 flour
Fig. 4. Rise and bubbles in dough
made from Sample 2 flour
4. Visual Comparison of Croissant Structure
Baking result – Sample 1:
The dough holds its shape well during proofing;
Croissants turn out fluffy, light, with distinct layers;
Good porosity, uniform distribution of air cells;
Pleasant taste and light texture.
Baking result – Sample 2:
The dough holds its shape worse, slightly spreads during proofing;
Croissants are less porous, denser;
Lamination is less pronounced, the structure is less airy;
On the cut, the cells are less uniform, the dough is heavier.
6. Conclusions
Sample 1 (IDK 62, moisture 14.3%)
produces fluffy and laminated croissants thanks
to balanced gluten parameters and good enzymatic activity.
Sample 2 (IDK 57, moisture 15.0%)
results in less structured croissants; the dough
loses its shape, and the layers stick together.
Laboratory analysis results show that flour with optimal moisture and a medium IDK
value produces light, airy croissants with ideal lamination [3,8].
If the flour has overly soft or weak gluten, the dough loses its shape, holds layers poorly,
and fails to deliver the delicate texture needed for croissants.
Thus
, when choosing flour for croissants, it is important to consider not only the gluten
content but also its quality (IDK).
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To achieve the ideal result, flour with an IDK of
60–70
should be used for stable dough.
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