What is Gluten and Why does it Matter?

Gluten is a substance made up of the proteins found in wheat flour that gives bread its structure, strength, and texture. Without these marvelous little proteins, bread would not be bread. It also explains why it is so hard to make bread from rice, potato, or oat flour and why wheat flour has to be added to rye flour to make bread-only wheat has enough protein. The gluten makes the bread.

Gluten is developed in the dough when the proteins absorb water and are pulled and stretched in the kneading process. As the proteins are worked, they become long, flexible strands. As the yeast produces gases in the dough, mostly carbon dioxide, these strands trap the gas bubbles and the dough expands. When 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 to make both a tender cake and firm chewy French bread? The gluten makes the difference. In a cake, we want little gluten development. In a chewy bread, we want a high percentage of well-developed gluten. We can control this texture in our baked goods by changing four conditions:

1. Selection of flours: Cake flours are "weak" or "soft" and have a low protein content, probably around 8%. Bread flours and high-gluten flours are "strong" and usually have a protein content of 12 to 14%.

2. Amount of shortening: Any fat is referred to as a shortening because it shortens the gluten strands. It does so by lubricating the fibers so they cannot stick together. The more shortening in the dough, the more tender and less chewy the product will be.

3. Amount of liquid: Gluten must have liquid to absorb and expand. If dough does not have enough liquid, the gluten will not fully form and the product will not be tender. That's why we put a minimal amount of water in pie crusts.

4. Mixing methods: Generally, the more a batter or dough is mixed, the more the gluten develops. Tender muffins use low-protein flour and are mixed only until the moisture is absorbed while breads are kneaded for a relatively long time.

For more articles like this visit The Bakers' Library.

© 2004 The Prepared Pantry

---

Buying, Storing, and Preparing Apricots

When buying apricots, always look for those that are firm,... Read More

Compact Refrigerators Are Great When Small Is Needed

The small refrigerator can be used in many places that... Read More

Picnic Tips and Tricks

The most difficult task of a picnic is remembering everything.... Read More

Chinese Cooking Technique: Deep Fry

There are usually 2 ways of deep frying in Chinese... Read More

10 Smart Shopping Tips To Protect Your Family From Getting Sick

Prevention of food poisoning starts with your trip to the... Read More

Clarifying Butter

Clarified butter is a delightfully rich concentrated butter that can... Read More

Easy Herb Butters

Since herbs are plentiful this time of year, why not... Read More

Ten Steps to Perfect Pasta

I'm amazed at how often I get e-mail from a... Read More

Cooking -- What You Need To Know

From ancient times till the nineteenth century cooking was basically... Read More

How to Bake: Bread on the Grill

One of the slickest tricks we know is baking bread... Read More

Unique Cake Decorating With Flowers

Flowers as a Cake Decoration, unique and easy to place... Read More

How to Make Sandwich Rolls with Your Bread Machine

For that next picnic or family outing, consider making sandwich... Read More

Cool Summertime Cooking

Summertime--and the living is easy! But the kitchen is hot!!... Read More

10 Wide Open Tips For Food Safety In The Great Outdoors

Hiking, camping, and boating are good activities for active people... Read More

Reductions: Proving Less is More

Any liquid can be reduced just by heating it -... Read More

Two for One Dinners: Eggplant

If you find leftovers boring, uninviting or downright "yuck," then... Read More

Kitchen Canister Sets - How to Beautify Your Kitchen

Kitchen canister sets are a great way to accent your... Read More

Old-Fashioned Taffy Pull Party--How to Host Your Own

Want a unique party idea for your child's birthday-or even... Read More

Must Haves for Any At-Home Chef

With the holidays on their way soon, many people will... Read More

How To Eat Fresh Vegetables ? Ideas for Working More Veggies Into Your Diet

Fresh, uncooked veggies are so healthy and it's important to... Read More

Christmas Cookie Decorating 101

Many bakers ask for tips and instructions on decorating cookies.... Read More

Wok this Way! (Part 4 of 5) Cleaning and Caring for Your Wok

Non-stick woks do not require seasoning, and come with simple... Read More

Family Meal Planning Made Easy

As moms, we have hectic lives. Whether we work out... Read More

Fruit Cake

Are you the fruit cake in your family? Before you... Read More

What?s the Thick on Roux? Thickening Soups and Sauces

Soups and sauces can be thickened in a variety of... Read More

Wok this Way! (Part 1 of 5)

IntroductionWoks have been synonymous with Chinese cooking since the emergence... Read More

Making Homemade Pasta for Dinner Tonight

Homemade pasta cooked al dente (to the teeth), is a... Read More

How to cut a cake

Have you ever wondered how to cut a cake? I... Read More

Fine Tuning Bread Machine Mixes

Sometimes bread machines can be tricky. We were trying to... Read More

Whats a Pan Dowdy?

Cobblers and dowdies, crisps and crumbles, buckles and betties-what are... Read More

Bacteria and Food-borne Diseases

Types of BacteriaBacteria are all around us, in the air,... Read More

10 Smoky Tips To BBQ Food Safely

Cooking outdoors was once only a summer activity shared with... Read More

Season Your Pans for Non Stick Cooking

Nothing is more frustrating than trying to cook a delicious... Read More