KING ARTHUR FLOUR - VITAL WHEAT GLUTEN TIPS
"One of the most frequently asked questions of us here at King Arthur Flour
is, 'What is gluten?' Gluten is an element of the wheat berry that
contains two special proteins, gluten in and gliadin. When you are making
bread, and you add liquid to the flour, you get these two proteins in
business. They start to interact and form a web which traps the carbon
dioxide that the yeast is giving off. This web is developed during the
kneading process. Wheat is the only grain which contains gluten."
"To use gluten, we have found that adding a tablespoon for each cup of
flour called for in the recipe will increase the rise in the bread from 25%
to 30%. The proper way to measure the gluten is to put 1 tablespoon of the
gluten in your measuring cup and then spoon the flour into the cup on top
of the gluten. Level off the flour with the back of a knife."
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