Gluten is a substance composed of the proteins in wheat flour, bread is its structure, firmness and texture. Without these marvelous little proteins, bread is not bread. It also explains why it is so hard, the bread made from rice, potato or oat flour and why wheat flour has to make, to be added to rye flour to bake bread, only wheat has enough protein. The gluten makes the bread.
Gluten is developed in the dough when the proteins absorb water and be pulled and stretched inthe kneading process. Since the proteins are active, they are long, flexible strands. As the yeast produces gases in the dough, expand, especially carbon dioxide, these strands of the case, the gas bubbles and the dough. If we put the bread in the oven, the gluten strands coagulate or solidify much as the protein in eggs solidifies as the egg cooks.
How is it that we can use flour, so that both a tender cake and chewy French bread company? The gluten makes the difference. In a cake, we want somethingGluten development. In a chewy bread, we want a high proportion of well-developed gluten. We can use this texture in our baked goods, by issuing four conditions:
1. Selection of flours: Cake flours are "weak" or "soft" and have a low protein content, probably around 8%. Bread, flour and high gluten flours are "strong" and usually have a protein content 12 to 14%.
2. Extent of shortening: Any fat called because it cuts a shortening of the adhesiveStrands. This is accomplished by lubricating the fibers so they do not stick together. The further reduction to be in the dough, the more tender and less chewy the product will be.
3. Amount of liquid: Gluten must absorb liquid and expand. When dough is no longer enough fluid, the adhesive is not completely out and the product is not advertised. So we've put a minimal amount of water in pie crusts.
4. Mixing Methods: In general, the more a batter or dough is mixed, it ismore of the adhesive developed. Tender muffins use low-protein flour and mix only until the moisture is absorbed, while bread are kneaded for a relatively long time.
Dennis Weaver is the author of "How to Bake", a free 250-page e-book. The prepared on the galley is free.
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