Gluten: The Protein That Makes Baking Work
Master the science of gluten to control texture in your baked goods. Learn when to develop it for chewy breads and when to minimize it for tender cakes. Essential knowledge for every home baker.
Introduction
Learning Objectives
1Improve your baking by understanding a core component in most baked goods
2Recognize when to encourage or discourage gluten development in different recipes
3Adapt mixing techniques based on desired gluten development
4Apply gluten knowledge to troubleshoot common baking problems and improve results
Table of Contents
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