Ad
related to: how much vital wheat gluten to use in bread
Search results
Results from the WOW.Com Content Network
[18] [19] Using flour with higher gluten content leads to chewier doughs such as those found in pizza and bagels, while using flour with less gluten content yields tender baked goods such as pastry products. [20] Generally, bread flours are high in gluten (hard wheat); pastry flours have a lower gluten content.
The oldest reference to wheat gluten appears in the Qimin Yaoshu, a Chinese agricultural encyclopedia written by Jia Sixie in 535. The encyclopedia mentions noodles prepared from wheat gluten called bótuō (餺飥). [5] Wheat gluten was known as miànjīn (麵筋) by the Song dynasty (960–1279).
While the exact definitions of dough strength (also known as flour strength, baking strength, flour protein strength, gluten strength [2]) vary to the point that some researchers avoid using the term altogether for its lack of precision, [3] generally the dough strength is considered to have three components: [4]
Hard wheat is high in gluten, a protein that makes dough stretchy. Hard wheat is 11.5–13.5% [ 18 ] (12–14% from second source [ 19 ] ) protein. The increased protein binds to the flour to entrap carbon dioxide released by the yeast fermentation process, resulting in a better rise and chewier texture.
American flours are categorized by gluten/protein content, processing, and use. All-purpose or plain flour is a blended wheat with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can ...
Retrieved from "https://en.wikipedia.org/w/index.php?title=Vital_wheat_gluten&oldid=1040760610"
Researchers from the Weizmann Institute of Science used 20 healthy people for a trial to compare the differences in processed white bread and artisanal whole wheat sourdough.
Wheat gluten flour. Gluten is the seed storage protein in mature wheat seeds (and in the seeds of closely related species). It is the sticky substance in bread wheat which allows dough to rise and retain its shape during baking. The same, or very similar, proteins are also found in related grasses within the tribe Triticeae.
Ad
related to: how much vital wheat gluten to use in bread