Title: What Is Gluten
Categories: Info Breadmaker
Yield: 1 Servings
Let's clarify the distinction between GLUTEN and the DEVELOPING of Gluten
through mixing and kneading: ++ GLUTEN (also called 'VITAL GLUTEN') is one
of several components of the wheat berry that is milled to make flour. It
is high in protein and contributes to a lighter bread, higher rise, and
IMPORTANTLY for those of us at high altutude, an elastic quality that
reduces the likelihood of a rising loaf falling (like a balloon bursting
because the rubber won't stretch anymore) -- GLUTEN gives the dough more
stretch. ++DEVELOPING THE GLUTEN is the result of mixing and kneading that
results in the elastic properties described above being developed in dough
from Gluten in it. By hand kneading, or by kneading in an automatic
breadmaker, the elasticity develops ONLY TO THE EXTENT THAT GLUTEN IS
PRESENT in the flour. ++ Various flours have more or less GLUTEN present --
All flour has some GLUTEN (or VITAL GLUTEN) -- Bread Flour has considerably
more Gluten -- this is good for bread making and bad for cake making and
other uses. ++ The ADDITION of GLUTEN (VITAL GLUTEN) beyond what is already
in the flour is for several reasons: ~- It is added to ALL PURPOSE flour to
give it the GLUTEN amount already in BREAD FLOUR. For some this is
economics, since ALL PURPOSE FLOUR with Gluten added is often cheaper than
BREAD FLOUR.
-- It is added to BREAD FLOUR to give extra rise and consistency -- It is
added at high altutudes to provide extra elasticity. The chemical reason
has to do with reduced density (pressure) at high elevations which causes
the 'bubble' of rising bread to [fall] if the dough lacks extra elasticity.
ADDED Gluten is nice for some - critical at high Alt. ++GLUTEN (or VITAL
GLUTEN) is available at health food stores for use for the reasons noted
above.
-- Many health food stores have it in bulk -- Most also have it in boxes
especially ARROWHEAD MILLS IN A 10 oz box ($ 2.19 to $2.69 here)