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gluten
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What is the gluten in flour?
Gluten is a protein found in flour. Gluten is "worked up" by kneading bread dough and provides the chewy texture desired in bread.
Can you use cake and pastry flour in the bread machine?
Yes you can but the result will be a rather flat loaf as pastry and cake flour do not contain as much gluten as bread flour. Gluten which is developed by kneading the bread dough is essential to a well structured bread.
Is proTEIn in flour?
No - it is a carbohydrate but wheat flour has a small protein component called gluten. This protein cannot be tolerated by people with Coeliac disease or who are gluten intolerant. Flours made from different wheats or grains can have higher levels of protein - for example pea or millet flour - and they may or may not contain gluten - but they are still predominantly carbohydrate. Proteins toughen when exposed to heat and it is the gluten in flour that becomes relaxed and stretchy during kneading; it holds in the tiny bubbles that are released when yeast is activated while the bread is rising, and it toughens during baking allowing the loaf to hold itd shape instead of sinking when you take it from the oven.
Which flour has the highest protein content?
Gluten content correlates to the protein content in flour. Wheat flour has 13 grams of protein per cup, while whole wheat flour has 16.
How does the protein content in flour affect its baking qualities?
how does the protein content of flour affect its baking qualities
How much protein is in a pound of white flour?
One pound of white flour contains 55 grams of protein.
Is gluten higher in level in protein flour?
Yes, gluten concentration would be higher in high protein flower because the gluten is the main protein in flour.
Which were other lucrative businesses that developed in the North during the 1800?
Flour,meal,pork,ans whiskey from the farms
Is flour made from gluten?
No, gluten is a component of flour, specifically, a protein.
What ingredient determines the hardness or softness of flour?
The protein content of the flour.
What is the role for flour?
Flour contributes protein and starch to a baked products structure, the protein primarily being gluten. Flour may contribute protein and sugar for the Maillard reaction and/or yeast food for biological leavening. Flour also contains enzymes which may serve to weaken the structure.
What were other lucrative businesses that developed in the North during the 1800s?
The shipping of products, such as flour, meal, pork, and whiskey from farms
