Section 2 of 5
2
Quick Gluten Development Test
The purpose of this experiment is to see how mixing affects gluten formation#
In a small bowl, mix 1/4 cup flour with just enough water to form a thick paste (about 2-3 tablespoons)
Divide the mixture in half
Stir one portion gently 10 times
Stir the other portion vigorously for 2 minutes
Compare the texture, stretchiness, and appearance of both
The overmixed portion will be more elastic, stringy, and tougher, while the gently mixed one will be softer and more tender.
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