Cool temperatures slow down the fermentation process, which lets gluten strand formation "catch-up. Picture this: Your bread dough is chugging along and the gluten web is doing what it should be doing, trapping gas bubbles and forming air pockets. On a cool fall day, this would be a cinch. That higher room temperature accelerates fermentation, and as the yeast rapidly converts sugars into carbon dioxide, gas bubbles form and expand faster than the gluten web can accommodate.
The resulting network of gluten will be stressed and imperfect, since it was never given the chance to become strong enough to trap all the gas that was produced. If the carbon dioxide exerts more pressure than your dough can handle, it can even tear the air pockets, releasing all that trapped gas and deflating the dough. Hot temperatures are what harden gluten networks in place in all types of doughs.
The structure you worked diligently to develop—mixing flour with water and kneading or resting the resulting dough—is set in place once the dough is boiled into noodles or baked into bread. Gluten gives al dente pasta its signature bite. That texture occurs when "hot water has penetrated to the center of the noodle, but the starch granules there have absorbed relatively little, and the starch-gluten matrix remains firm," McGee explains.
This becomes the crumb, and we have the gluten network to thank for ensuring it ends up full of nooks and crannies or dense and chewy or soft and squishy. In the dough world, salt provides more than just flavor—it strengthens gluten. Left to their own devices, glutenin proteins will naturally repel one another. According to McGee, introducing salt at a ratio of 1.
When developing his recipe for hand-pulled lamian noodles", Tim Chin tested doughs with and without salt to see if it had an appreciable effect on the structure and texture of the noodle dough.
Doughs made without salt were slack, sticky, and difficult to work with. Adding salt to the equation resulted in elastic doughs that were easier to handle and pull into thin noodles. But many doughs and batters contain ingredients that can inhibit or limit gluten development and encourage soft or tender textures. Sugar appears in small quantities in many bread recipes because it can jump-start yeasty fermentation action.
It works by attaching to water molecules before they can bind with glutenin and gliadin proteins, interrupting proper hydration of the flour and initially delaying the development of gluten. Fats like butter, egg yolks, oil, or milk, "tenderize" doughs like brioche, challah, and babka because they limit gluten development by coating glutenin and gliadin proteins.
Once coated with fat, the proteins have a harder time bonding, and form shorter gluten chains. Once baked, the resulting breads have softer crusts and plush crumbs. For example, when making tart dough, the first step is to thoroughly work the fat into the flour. So less gluten is formed, and the tart crust stays tender. Sugar hinders gluten; salt helps it. Sugar molecules encourage tenderness by attaching to water molecules before they can bind with glutenin and gliadin.
Again, no water means no gluten. Salt, on the other hand, makes gluten stickier and stronger. The magic of wheat dough—i. That all seems a little dramatic ElodiePierce I too was looking for pasta related gluten information and happened upon this article. Though not necessarily exactly the information I wanted it is still very good info to have on board. Good job finecooking. Or am I the weirdo? Great article! Ties together a whole lotta baking articles and personal observations tidbits, if you will into a very practical read.
A necessary pocket guide for anyone daring to follow down the path of baking with flour Thank you. My goodness, I really enjoyed this article. I had meandering facts about gluten and flour so brought them all together in one easy and informative read.
The explanation about glutenin and gliaden forming gluten with water brought my "now I understand what it is all about" thought. Thanks for the detail. I had followed a link from NYT to get this information that introduced me to a new website for cooking.
I now have it bookmarked because can see some pretty interesting recipes to explore. Keep up the good work. This article was not at all helpful as I had searched "how do different cooking methods affect the gluten in pasta" and clicked upon this site believing that I would find the answer, but alas I did not!
I am most disappointed and will not be returning again or telling anyone about this awful website. Already a subscriber? Log in. Gluten can also be a useful ingredient in products other than bakery products, as the following examples highlight: Batter : Ensuring a durable adhesion of batter crusts to foods is a quality problem, especially in frozen foods.
Using a dusting of gluten powder before applying the batter vastly improves the adhesion in both hot and cold temperatures and the results are comparable to more expensive egg.
The gluten also assists with food moisture as the product is better sealed and the surface crust that results is crispier and more appealing. Pasta : Pasta manufacturers prefer to use semolina made from Durum wheat as it produces better quality pasta. However the addition of gluten to semolina made from other wheat varieties can improve their suitability for pasta doughs. Meat products : Gluten is widely used in processed meats, as a binding and enriching ingredient.
It is used in beef, pork and chicken sausage products and as a common ingredient of pizza toppings. Ingredient Labelling of Wheat There are many components of wheat used in bakery products or other food items which are may not actually be called wheat in the ingredient list. These ingredients include: Bran: Protective outer coating of the wheat grain, which is separated from flour after grinding and commonly found in breakfast cereals and wholemeal breads.
It is used in many health food products as well as baked products. Here are some examples: Durum Wheat: Species of wheat which has the hardest wheat grains. It is preferred for pasta making. Semolina: Refers to a particular grain being milled to a larger or coarser particle size than commonly used flour.
Semolina is used in the manufacture of pasta. Although the term semolina can be applied to any grain it is commonly associated with wheat. Couscous: Is a dish made up of spherical granules made by rolling and shaping moistened semolina wheat, which is then coated with finely ground wheat flour. Apart from wheat, what other grains contain gluten? Rye Rye is a dark coloured, fibrous flour with a low gluten content and strong flavour.
It is the only non wheat flour with enough gluten protein for bread making. Although it is usually mixed with strong wheat flour to produce a lighter loaf of bread. Breads made with Rye flour have a distinctive sour tang. Used to make traditional bread like pumpernickel. Barley A cereal grain derived from the annual grass Hordeum vulgare.
Barley contains all eight essential amino acids. These are amino acids that the body must receive from the diet as the body can not produce them. Barley-meal, a wholemeal barley flour which is lighter than wheatmeal but darker in colour, is used in porridge and gruel. Triticale A hybrid or combination of wheat Triticum and rye Secale to achieve the best attributes of both of these cereals. It has grayish brown oval shaped kernels that are larger than wheat but plumper than Rye.
What about Oats? Unfortunately there is not a straight forward answer to this question. What role does gluten play in bread making? Stress induced by mixing breaks bonds between protein chains, allowing the chains to move and become realigned. The new bonds that are formed allow relaxation of the dough. Gluten strengthening or oxidising agents, such as, ascorbic acid stimulate the formation of these new bonds, strengthening the dough structure.
We only fold the flour in till no streaks of flour are seen in the batter. When all of the flour is incorporated in the batter, it is time to stop mixing. Another great tip I always follow is that I keep revolving the bowl with my left hand while keeping my right hand busy with cutting and folding. This ensures I reach to every corner of the batter and mix the flour properly in as less number of folds as possible. I know that it might seem complicated.
But it's really not. Just remember to not over-mix the batter after the flour has been added. I hope I have clarified everything you need to know about gluten. If you have any questions do write to me or drop in a comment and I will definitely reply back. Your cart.
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