![]() Lower protein flours, such as cake flour, are more desirable for delicate baked goods, while higher protein flours, such as bread flour, are more desirable for chewy baked goods. Tips for Managing Gluten Development: Different varieties of flour contain varying levels of protein content.(We will go more in depth about what gluten is and why it matters in baking in the What is Gluten lesson) For chewy baked goods, such as a crusty bread, it is important to really develop the gluten structure. In tender baked goods, such as cakes and flaky pastries, it is important to limit this process so that you don’t end up with a tough end result. Why Gluten Development Matters: Gluten development is what holds traditional baked goods together and creates the main structure.As the hydrated flour is worked more, the gluten strands begin to align, becoming more and more elastic. Definition of Gluten: When the proteins found in wheat flour are hydrated they bond together forming what is referred to as gluten.
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