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How the development of gluten is retarded when making short and sweet pastries?
Wiki User
∙ 12y ago
Gluten development is not retarded by heating and cooking pastry or any other item when baking that contains it.
The gluten only provides the stretchy elastic properties of the dough or pastry and as the dough or pastry expands it helps it hold together and remain in a good moist chewy textured effect when you come to eat it.
The only way to retard gluten if you don't require it in a product is to use gluten free substitutes for the flour and raising agents that the recipe comprises.
Using gluten free flours like rice flour, buckwheat flour, potato starch; tapioca flour; chick pea flour; makes a rather dry result but it can be enhanced by using Xanthan Gum which can be bought in powdered form.
This is added to the flour about 1 or 2 teaspoons full to a pound of flour.
Raising agents like gluten free baking powder and the normal eggs in the recipe will create a good result in cakes bread and pastry and some of the mixtures of gluten free flour are very good subsitutes.
Of course Coeliacs disease sufferers must not ingest even tiny fragments of gluten or it damages the wall of their gut and causes some considerable damage and discomfort and is quite dangerous.
Anyhow to conclude, I'm not sure where you got the idea that making shortcrust or sweet pastry retards the gluten. I wasn't aware it did.
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Dartmoor Creeper
Wiki User
∙ 12y ago
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