Gluten is a protein substance found in wheat, the bread is its structure, firmness and structure. Without these wonderful little proteins, bread would not be bread. It also explains why it is so difficult to make the bread, rice, potatoes, flour, oat flour and why wheat flour is added to the rye bread wheat alone has enough protein. The gluten makes the bread.
Gluten is developed in the dough when the proteins absorb water and are designed andlengthened in the process of mixing. Since proteins are active, are too long, flexible wires. As the yeast produces gases in the dough, mostly carbon dioxide, these strands trap the gas bubbles and the dough expands. If we are the bread into the oven, the gluten strands coagulate or solidify how much protein in eggs solidifies as the egg cooks.
How can we use flour to make a cake is tender and the French company difficult to bake bread? The gluten makes the difference. In a cake,just want to develop gluten. In a hard bread, we want a high percentage of well-developed gluten. We can control this structure in our baked goods by four conditions:
1 Selection of flours: Cake flours are "weak" or "soft" and have a low-protein, probably around 8%. Flour and bread flour is high gluten "strong" and usually have a protein content of 12 to 14%.
2 Height of cut: Any fat is referred to as a Gluten shortening because it reduces theWires. This is done by lubricating the fibers so that they can not be together. The more shortening in the dough, the product softer and softer.
3 Amount of liquid: Gluten, needs to absorb liquid and expand. If the dough is not enough liquid, the gluten is not completely form and the product will not be publicized. So we gave a minimal amount of water in pie crusts.
4 Mixing Methods: In general, the batter is mixed, or dough, the gluten moredeveloped. Muffin race use low-protein flour and only until the moisture is absorbed, while the bread for a relatively long mixed mixed.
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