Breads with oil also exhibited a greater number of pores per cm 2 , especially in doughs with higher levels of hydration.
An inverse correlation between G' and G'' and bread specific volume has been observed, being the reciprocal-Y model a better predictor than the linear model to relate the bread specific volume. Practical applications: This study showed that the type and quantity of fat added in rice based breads affect the bread quality in a different way.
Other Factors There are other factors that influence gluten development, such as the type of flour you use. Previous Post Modernist Pizza is Underway. Comment Click here to cancel reply. We use cookies on this website to enhance your browser experience and to analyze your traffic. To learn more about cookies and how we use them view our cookie policy.
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It is mandatory to procure user consent prior to running these cookies on your website. Oils and fats are used in a baked product to reduce the development of gluten giving the foods a crumbly texture. Coating the flour in fat prevents the flour from absorbing water hindering the formation of gluten. If too much gluten developed, the food would be stretchy and elastic. I too was looking for pasta related gluten information and happened upon this article. Though not necessarily exactly the information I wanted it is still very good info to have on board.
Good job finecooking. Or am I the weirdo? Great article! Ties together a whole lotta baking articles and personal observations tidbits, if you will into a very practical read.
A necessary pocket guide for anyone daring to follow down the path of baking with flour Thank you. My goodness, I really enjoyed this article.
I had meandering facts about gluten and flour so brought them all together in one easy and informative read. The explanation about glutenin and gliaden forming gluten with water brought my "now I understand what it is all about" thought. Thanks for the detail. I had followed a link from NYT to get this information that introduced me to a new website for cooking. I now have it bookmarked because can see some pretty interesting recipes to explore. Keep up the good work. This article was not at all helpful as I had searched "how do different cooking methods affect the gluten in pasta" and clicked upon this site believing that I would find the answer, but alas I did not!
I am most disappointed and will not be returning again or telling anyone about this awful website. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial.
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