0
When "worked up" by mixing or kneading, gluten makes dough elastic and the finished product chewy. This is desirable in bread but undesirable in cake which should have a "tender crumb" without being chewy or tough like bread. This is why bread flour has higher gluten content than cake flour.
What else can I help you with?
Are dried fruits as used in cakes gluten free?
Yes, dried fruits that are used in cakes are gluten free.
What tenderizes the gluten in cakes?
Fats/Oils.
Is there gluten in poundcake?
Yes there is but there is gluten free pound cakes. Link to recipes for gluten free pound cake: http://glutenfreeonashoestring.com/classic-gluten-free-pound-cake/
Is high gluten flour good to use for cakes?
No. High gluten flour is used for baking breads, where a more chewy texture is desired. Lots of mixing and kneading "works up" the gluten in bread dough to create that chewiness. For cakes, which should have a delicate crumb, low gluten flour (pastry flour) is preferred.
What is the difference between high grade flour and plain flour?
High grade flour or strong flour has a higher content of gluten (a protein formed when flour is moistened) so is mor4e suitable for baking items that require this "strength" such as bread and dense cakes such as dried fruit cakes. A lower gluten content is desirable for more delicate textured items such as soft cakes and pastries.
What effect does mixing time have on gluten?
no effect of mixing was observed for the storage modulus (G′) of gluten for any of the flours.
What are some staples to include on a gluten free grocery list?
Trying not to consume gluten can be very tricky but luckily there are loads of gluten free foods out there. You can buy gluten free breads, cakes, cereals, pastas, cake mixes, even gluten free beers and liquors.
Is it possible to make a cake without flour and use vital wheat gluten instead?
No. Vital wheat gluten is the primary ingredient of wheat gluten (seitan), used by vegetarians as an alternative to meat. You can use a little vital wheat gluten to increase the gluten content of cakes, but you cannot make cakes solely with vital wheat gluten. Wheat gluten is used to provide stickiness or sponginess when using whole grains that have insufficient gluten by themselves, or to increase the chewiness of breads. Pure gluten flour or vital wheat gluten or powdered gluten, however, is intended for those who wish to make their own wheat gluten from scratch. It is often mislabelled as gluten flour, which itself has more gluten than flour but not enough to make seitan. See related links, below, for more information.
Fruit cakes are sometimes made with part bread flour in order to develop stronger gluten structure. True or False?
True. Fruit cakes can be made with part bread flour to enhance the gluten structure, which helps give the cake a denser and firmer texture. The stronger gluten can provide better support for the added fruits and nuts, ensuring they are evenly distributed throughout the cake.
What are some gluten-free options for hiking food?
Some gluten-free options for hiking food include nuts, seeds, dried fruits, jerky, gluten-free granola bars, rice cakes, and gluten-free trail mix. It's important to check labels and ingredients to ensure they are truly gluten-free.
How do cakes affect the environment?
I don't actually think that cakes effect the earth but i know the packiging can
What are some gluten free options to make for a bake sale?
Many cookie and brownie recipes can be modified to be gluten-free with gluten-free flour and other ingredients. You can find specific recipes here http://www.celiac.com/categories/Gluten%252dFree-Recipes/Gluten%252dFree-Dessert-Recipes%3A-Pastries,-Cakes,-Cookies,-etc./Gluten%252dFree-Cookie-Recipes/
