What 'gluten-free' actually mean, and how wheat protein enhances your doughs, batters, and other baked goods.
its interior structure. Gluten formation is often summed up in a simple formula—Flour + Water + Mixing=Gluten—but in truth, it’s slightly more complex: Gluten forms when the flour of certain grains is mixed with water in a certain way.
Flours that contain glutenin and gliadin are said to be"glutenous" or have"gluten potential." Flours thatcontain that pair of proteins—think rice flour, corn flour, buckwheat flour, and so forth—get labeled gluten-free. This doesn’t include ground products that are labeled flour, such as coconut flour, almond flour, and the like.
Gliadin molecules remain in their compact shape in the presence of water. This, says food scientist Harold McGee means they"act something like ball bearings, allowing portions of the glutenins to slide past each other without bonding." This behavior contributes to the dough’s extensibility—its ability to be shaped and to sustain its shape during cooking or baking.
A gluten network is important for all sorts of batters and doughs, from hand-pulled noodles to pancakes to baguettes. Understanding how to control gluten development is essential for making muffins that are soft and tender, noodles that are springy and chewy, bread that's crusty, and pastry—like pie dough—that's tender and not tough.Not all gluten networks are created equal, and more gluten isn’t always better than less.
*Barley and rye, although relatively high in protein, have less gluten potential because they contain molecules called pentosans. When mixed with water, pentosans absorb that water, hold onto it, and form a sticky gel that gets in the way of gluten development. Wheat also contains pentosans, but in much smaller amounts that aid in forming gluten rather than interfering with its development.
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