(Source: redding.com)
Wheat gluten
A while ago, my dad and I had a discussion about ‘wheat gluten’. It’s an additive that my dad puts in his bread machine loaves that I had never heard of before. I wanted to find out more, so I went digging.
A wheat berry, the fruiting part of wheat, contains all sorts of delicious and nutritious goodies, but as bread bakers my dad and I are especially interested in the berry’s protein content. The proteins in the berry (specifically glutenin and gliadin), when wetted, combine to form gluten. Gluten is sort of like a cold rubber band that stretches and rebounds, but tends to hold its shape when its left to sit for a while. Bread with a high gluten content tends to catch the carbon dioxide bubbles released by active yeast, and is therefore lighter and chewier than a lower-gluten bread, which tends to be denser and smaller.
‘Wheat gluten’ is a additive made from processed flour wetted to entice gluten formation, dried, then milled to recapture the gluten. This high-gluten additive can be bought from retail stores.
According to The King Arthur Flour’s Baker’s Companion Cookbook, wheat with a protein content over 12% makes breads which are better developed by a bread machine, i.e. are really tough to knead by hand. Common all-purpose flours have a protien content between 11-12%, and so my dad, with his bread machine, could add wheat gluten to all-purpose flour to improve the quality of his loaf. My hand kneading wouldn’t really benefit from more gluten since I couldn’t work the loaf properly.
Mystery solved. Cool! Its science!
(Source: andrewsullivan.thedailybeast.com)
(Source: andrewsullivan.thedailybeast.com)
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