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GLUTEN Recipe

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This recipe for GLUTEN is from Gay For Bread: The Art of Loving Bread and the Science Behind It, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Fun fact: gluten comes from the latin word for glue.
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Directions:
Gluten is a composite protein of glutenin and gliadin. These proteins are separately contained within flour, which is one reason why kneeding is important. Another reason is because as you form gluten, you can fold it over on itself to create even more stretch. This is the reason that the windowpane test can allow you to know if you have finished kneading, because by pulling the bread apart as far as it will go, you are testing the glutens stretch, and if you can see light through it, it is stretchy enough. Gluten is necessary for the gas retention of the bread, along with the cohesion of the dough. If you have ever seen gluten free bread you have probably noticed that it is crumbly, and there are not many holes in it, this is because of the lack of gluten. The reason most people will use strong/bread flour when making break is because it has a larger amount of glutenin and gliadin, so that more gluten can form.

 

 

 

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