What distinguishes wheat flour from other flours like potato or oat flour?
It contains gluten.
Without delving to far into the chemistry gluten is a protein that provides bread dough elasticity, making flour stretch without breaking. This enables the flour to trap the carbon dioxide bubbles that yeast releases. When you knead bread dough work it long enough to cause plenty of elasticity, i.e., the dough ball will be a bit rubbery. This causes the dough to rise. Voila! Bread!
When I make bread, I use bread or, better still, bread machine flour, it has higher gluten content.
No comments:
Post a Comment