Section 5 of 5
5
Temperature Impact Mini-Test
The purpose of this experiment is to feel temperature's effect on gluten#
Mix 2 tablespoons flour with 1 tablespoon ice water to form a dough
Mix 2 tablespoons flour with 1 tablespoon hot water (not boiling) to form another dough
Feel the texture difference and try to stretch both
The cold-water dough will be more firm and less developed, while the hot-water dough will feel more elastic, demonstrating how temperature affects gluten formation speed.
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