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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 the name of the protein that helps bread dough to be stretchy and elastic?
The main protein in flour is gluten. This forms when moisture is added to flour. High grade/strength flours have a higher level of gluten content and are therefore better for bread making. Gluten flour is also available and can be added to strengthen ordinary flours. A usual quantity is one teaspoon per cup of flour.
How can I make pizza dough soft?
To make pizza dough soft, you can try adding a bit more water or oil to the dough mixture, kneading it well, and letting it rise for a longer period of time. This will help develop gluten and create a softer texture in the dough.
5 things that can affect gluten formation?
1) The type of flour used, bread flour has the highest protein content and therefore the highest gluten formation. 2) The amount of fat in the dough. Fat inhibits gluten formation. 3) Water. Gluten will absorb roughly double its weight in water. More than that hinders gluten formation. 4) The method of mixing. As a general rule, more kneading equals more gluten. 5) Leavening. Yeast fermentation stretches gluten and makes it stronger and more elastic. 6) Temperature. Gluten forms best between 70 and 80 degrees (21 to 27 Celsius) 7) Other additives. Salt aids in the formation of gluten. Bran inhibits gluten formation. Milk has an enzyme which inhibits gluten formation and should be scalded before being added to a bread dough.
What is the difference between dough that is rolled immediately and dough that has been allowed to rest?
the protein ("gluten") in a rested dough will be more relaxed, and will roll out more easily; the dough will shrink less after rolling; the end product will be more tender.
Why should 'strong flour' be used when makin dough's?
Strong flour has more gluten that can bind to make a strong network and thus a strong dough. When making bread, it is very important to have a strong dough, unlike when making a cake mix for instance.
Why do you have to knead dough?
As you knead dough many important things take place: the gluten becomes developed so the bread can rise to its fullest, air bubbles are incorporated into the dough necessary for the dough's rise and the ingredients are redistributed for the yeast to feed on resulting in a more active fermentation. This enables the dough to expand to it fullest during the rising and baking steps.
What does shortening do to gluten when added to bread dough?
Shortening make the doughs for bread more workable and renders the final product more tender, and moist. Practically, thd fat shortens the gluten development and the length of the gluten strands when the flour is stirred with that moisture (so, they are called shortenings). Ever noticed the gluten structure form too much and the dough to be very sticky on over mixing, this is due to excessive gluten production from the proteins glutenin and gliadin. This is shortened by shortening. This problem is more in wheat breads which contains more gluten than others like rye bread. Hope it helps
How do you make chin chin more soft?
To make chin chin softer, you can try adding a little more liquid (like milk or water) to the dough when mixing it. Additionally, you can let the dough rest for a longer period before frying to allow the gluten to relax and create a softer texture.
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.
How can I prevent my dough from becoming sticky during the baking process?
To prevent dough from becoming sticky during baking, you can try adding a little more flour to the dough to absorb excess moisture. Additionally, make sure to knead the dough thoroughly to develop gluten, which can help reduce stickiness. Keeping the dough chilled before baking can also help maintain its texture.
What is the purpose of kneading dough?
Kneading bread dough helps form a more sticky and elastic dough. As dough is being kneaded, some of the sulfur molecules on proteins will oxidize and attach to other sulfur molecules on other proteins. This makes the proteins all start to stick to each other. This elastic network of proteins allows for trapping of gas bubbles inside the dough, making the fluffy bread we eat.
