Search results
Results From The WOW.Com Content Network
Special flour mixes can be bought for bread-making purposes. A gluten-free diet is a diet that strictly excludes gluten, proteins present in wheat (and all wheat varieties such as spelt and kamut), barley, rye, oat, and derivatives of these grains such as malt and triticale, and foods that may include them, or shared transportation or ...
The gluten-free diet can get a bad rep–gluten is not bad for you–it is merely a protein found in wheat that causes an allergic reaction (Celiac) or is not tolerable by some people. 5 Quick and ...
[18] [19] Using flour with higher gluten content leads to chewier doughs such as those found in pizza and bagels, while using flour with less gluten content yields tender baked goods such as pastry products. [20] Generally, bread flours are high in gluten (hard wheat); pastry flours have a lower gluten content.
Powdered forms of wheat gluten are also commercially produced and sold as an alternative way to make seitan. Their production involves hydrating hard wheat flour to activate the gluten, and then processing the hydrated mass to remove the starch. This leaves only the gluten, which is then dried and ground back into a powder.
Wheat is the grain most commonly used to make flour. [citation needed] Certain varieties may be referred to as "clean" or "white". Flours contain differing levels of the protein gluten. "Strong flour" or "hard flour" has a higher gluten content than "weak" or "soft" flour. "Brown" and wholemeal flours may be made of hard or soft wheat.
Glutenin (a type of glutelin) is a major protein within wheat flour, making up 47% of the total protein content.The glutenins are protein aggregates of high-molecular-mass (HMW) and low-molecular-mass (LMW) subunits with molar masses from about 200,000 to a few million, which are stabilized by intermolecular disulfide bonds, hydrophobic interactions and other forces.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.