0
Why do you have to add more flour to the dough than is called for?
Wiki User
∙ 13y ago
If the dough is too runny, adding flour to it will make it easier to form and bake.
Wiki User
∙ 13y ago
Add your answer:
Earn +20 pts
Which flour has more gluten than cake flour?
Bread flour has more gluten than cake flour. Gluten is the protein in flour that produces elastic, stretchy dough and chewy breads.
What is mealies?
Mealy dough has a finer more tender texture than a flaky pie crust. With the fat or oil more evenly distributed in the flour, the strands of gluten present in the dough are shortened. This results in a dough that is very tender.
What is mealy dough?
Mealy means a food or dish has a texture similar to cornmeal.
How do you get 175 grams in a cup?
Pasta is a paste or dough made with flour and eggs. 3 cups of flour and 2 eggs makes about 1 lb. of pasta dough which then will fill a little more than 3 cups so 1 cup of pasta dough tends to weigh about 175 grams. After it is cooked it will expand slightly.
Why should you allow pie dough to rest after mixing it?
When mixing a bread dough, a recipe will often instruct you to allow the dough to rest after mixing and before kneading. The reason for allowing the dough to rest is that adding too much flour to the dough will make the bread dry and heavy, so allowing your bread dough to rest before kneading gives the dough time to absorb water and fully hydrate. Recipes give an amount of flour but, because flour varies in the amount of moisture it can absorb, the actual amount of flour used will vary.While the resting time is important in all breads, it's especially important when using whole grain flours. Whole grains will absorb more water than white flour but they also take longer to absorb water. If you mix and knead the dough quickly, often too much flour will be added and the resulting bread will be dry and crumbly. By giving the flour some added time to hydrate, you will likely add less flour and result in a more successful bread.
Can you use plain flour rather than strong flour for pizza?
You can, but you won't get the same type of crust. Strong flour is merely flour that is high in gluten which makes for a strong stretchy dough.
Is bread flour different than all purpose flour?
All purpose flour is your "baseline" flour--it's wheat that's been dehulled, ground and fortified. Cake flour is ground finer than all purpose flour. Cakes have a very fine texture you can't really get from all purpose flour, because all-purpose flour's particles are larger. Bread flour has more gluten in it, which gives you a more substantial bread.
What are the ingredients used to making dough?
Flour, eggs, water, butter(cut into fine pieces), salt, and sugar. There is also a dough where yeast is added. Pizza is used from dough where yeast is used. It's relatively easier than you think.
What is a dough sheeter used for?
A dough sheeter is simply used for dough. More specifically, a dough sheeter is a dough roller that is mechanized and more effective than a manual dough roller.
What happens when flour is mixed with water?
When you mix flour and water, there is no chemical reaction involved. When you mix the two, it turns to a watery goop or sometimes a simple doughy substance.
Why shouldn't you pack or shake down flour after spooning it into a measuring cup?
By packing or shaking the flour into the measuring cup, air is released from within the light and fluffy powder as it becomes denser in the measuring cup. As a result, you are inadvertantly adding more flour to your end product, which would change the inconsisency of the batter, dough, etc. Also something to think about: if the recipe calls for "sifted" flour, you are actually adding more air in addition to taking out clumps. If you don't sift the flour when the recipe calls for it, you are again adding more flour than called for.
What is the function strong plain bread flour in bread?
Bread flour is a hard wheat flour with about 12 percent protein. Bread flour is used for yeast raised bread because the dough it produces has more gluten than dough made with other flours. Sufficient gluten produces a light loaf with good volume. Slices hold together, rather than crumble.
