How does flour affect bread's texture?
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- เผยแพร่เมื่อ 11 พ.ค. 2017
- Dr. Michael Brenner and chef Mark Ladner investigate the differences between doughs made from bread flour, wheat gluten, and gluten-free flour.
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I have recipe that bread flour is too tough for. The dough has a high moisture content, so it’s really a heavy batter. I want to increase the elasticity of the batter so I can have a network of larger air pockets when cooked on a pan on the hob. Is there a way to increase the elasticity of all purpose flour or to make bread flour less tough? Could I put 1:1 proportions of all purpose and bread flour? Does anyone have any suggestions?
I wish you baked those to to see the outcome. It occurs to me that the same volume of a high gluten bread would contain a similar amount of gluten compared to regular %13 bread, since gluten induces rising. It would just have less starch and fiber right?
so for a good pizza dough?
we should add more oil sugar? or more salt & less sugar oil?
Depends if you want softvor chewy
I love wonderbread
2:56. You make pasta outta this? Yeah......... :-).
I think his hat needs to go gluten free
Actually, I am very Gluten intolerant, I have bad mood swings if I eat more than I slice of bread, so I have been cooking with gluten free flour for almost a decade, and yes, you can cook a ton of things with it. And in my opinion, it's far better than gluten flour, because that's just what gluten is like in our stomachs... Gum... It's difficult for our stomachs to digest that.
Do you also use xanthan gum as your binder?
People ate and survived on bread with gluten for thousands of years. Gluten free bread is not universally better.
@@sirreginaldthe4th ............................... Yeah, that wheat back then wasn't modified to the point if no recognition... Gluten today is actually VERY unhealthy and the body can't digest it well. And for some people, they're allergic. Do research asshole.
@@GrimTactics6226 Sometimes... It's a tough ratio though, I use Bob red mill 1 to 1, everything's put together, I just need to mix it in some pancakes! 😁😁
Granted, it can be pretty expensive, so I don't know if that's a viable option.
i hope i am not the only person who finds that gluten free flour inferior even compared to other gluten free flours. if that recipe write is trying so hard to simulate gluten, where is the replacement globular protein ingredient? you have a rich enough collection of hydrocolloids. the best example of working dough would need proper timing. there simply is not enough resilience to the protein in gluten free dough to remain after the natural yeast becomes active overnight. therefore you cannot ferment gluten free dough overnight because it will degrade too fast compared to wheat dough. gluten free dough is surely not the blessing of a child's toy that wheat dough is, but it can be done if you actually think. if you want to impress the baking community, better to impress them with a success.