What is it that makes gluten so hard to replicate, and how does it work?
its interior structure. Gluten formation is often summed up in a simple formula—Flour + Water + Mixing=Gluten—but in truth, it’s slightly more complex: Gluten forms when the flour of certain grains is mixed with water in a certain way.
Flours that contain glutenin and gliadin are said to be"glutenous" or have"gluten potential." Flours thatcontain that pair of proteins—think rice flour, corn flour, buckwheat flour, and so forth—get labeled gluten-free. Mixing, kneading, and long periods of rest all encourage these bonds in dough, giving it what it needs to stretch and spring back—a quality we call elasticity. However, we can’t rely on glutenin alone; if we did, we’d be constantly fighting with dough that resists any attempt to be shaped into loaves. This is where gliadin comes in handy.
Continued mixing and kneading causes the protein molecules to organize themselves into a web-like matrix, or what’s often called a gluten network—that aforementioned"sheet." That’s why you’ll find so many types of wheat flour at the supermarket labeled for a particular purpose, like bread flour, cake flour, or pastry flour. Whole wheat, durum, bread, and all-purpose flours contain between 9 and 15% protein, making them ideal for chewier foods like bread and pasta. On the lower end are pastry and cake flours with between 7 to 9% protein—perfect for tender, delicate baked goods.
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