I came across this article on grains, glutens and the apparent increase of gluten intolerance in our society. It offers some interesting (although mostly anecdotal) ideas as to causes.
I love to use wheat germ when I'm cooking, but I haven't added it to any breads yet. Does anybody know how it reacts when added to bread dough (other than adding that wonderful flavor, that is)? Does it retard or accelerate the gluten development? Does it, in fact, have any effect at all?
Also, please share any breads you particularly like wheat germ in! It's super-healthy, and I love the taste of it.
To the best of my understanding, gluten is a protein composite found in foods processed from wheat. I am emphasizing 'wheat' because I have a question about this.
I was in the supermarket yesterday. While walking through the Meat Dept., I noticed in the refigerated shelves they had packaged sliced ham listed as "gluten-free". Yeah, last time I looked, pretty much all pork products didn't come from wheat.
So, I guess I'm wondering why any non-wheat product like pork, beef, etc, etc, that is obviously not a wheat product be listed as 'gluten-free'.
I'm trying to clarify my understanding of overproofing. Here's my definition: overproofing is when fermentation has strained gluten to its limit. In other words, when gas buildup has stretched gluten to its breaking point. Is this an accurate understanding? Are there are other adverse effects to the dough that I am not accounting for? According to this, 2 identical doughs, although one using high gluten flour and the other using AP, rising in identical environments will overproove at different times, due to the diference in their gluten contents?
I'm failing to find info on why whole wheat flour is said to contain little gluten, or less than other flours do. If gluten is a protein found in the wheat endosperm, and if WW flour means WHOLE wheat, endosperm included, how come WW flour isn't the champion in gluten content?
Background: I have made over 100 loaves, mostly using the sourdough "no-knead" meathod. Now I have a 300W Kitchen Aid mixer on loan. I have tried the following recipe several times: http://www.lkphd.com/baking/2010/7/8/polish-country-rye-bread.html
My problem: gluten never seems to develop to anything even remotely like a "windowpane." Worse still, after just 2 minutes in the mixer, the dough starts to break down, and become progressively more soupy
I made Reinhart's focaccia recipe from the BBA a couple weeks ago and it turned out very well. Interestingly, I noticed that the olive oil and water are simultaneously mixed with the flour. I understand that fats are typically added later in the mixing process so that the gluten is given more time to form and so the fat doesn't lubricate the gluten and prevent it from forming longer strands.
What is the roll of lard or butter in a pastery dough with the dough gets stretched out paper thin like strudel?
I am trying to make a similar dough for an Italian pastery that has to be streched literally paper thin. I am using breadflour for a higher gluten content. I undersand this is not typical for flaky pastery, however, since its being streched so thin you need good gluten development.