![]() ![]() Cake flour still has enough gluten to keep baked goods from crumbling. Bread flour develops a lot of gluten, while cake flour is relatively low in gluten because cakes should be less chewy than pizzas and bread. Different types of wheat flours have different amounts of gluten development. Different purposes call for different flours. ![]() The yeast gives off gas, the gas is trapped by the sheets of gluten molecules, and the dough rises. That's why dough can rise when yeast has been added. Kneading helps the bonded gluten molecules form into long elastic strands or sheets. The amount of mixing or kneading is the second factor. The amount of water that's added to the flour affects gluten development, with more water resulting in a chewier dough. That stretchy dough has a lot of gluten in it. Have you ever seen pizza being made? The bakers toss the pizza dough up in the air with a circular motion to stretch it. These elastic bonds give the dough its stretchy qualities. Gluten makes dough "doughy." As soon as glutenin and gliadin are surrounded by water, the gluten molecules develop and begin to form strong, sticky, elastic bonds. ![]()
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