Understanding Gluten Through Experiments
Discover the effects of gluten through four simple kitchen experiments. See how mixing, resting, and temperature transform flour from a powder into the elastic protein structure that gives bread its chew and cakes their tenderness.
Introduction
Learning Objectives
1Learn to recognize optimal gluten development by sight and touch, giving you the confidence to know exactly when your dough is ready for the next step.
2Visualize exactly how gluten behaves under different conditions, enabling you to predict and control the texture of your breads, pastries, and pasta
3Master the ability to control gluten development in your baking, allowing you to create the perfect texture for any recipe from chewy breads to tender pastries.
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