After discussing the role of gluten, it’s time to talk about the role of starch, which is the main component of flour, in the baking process. Although in the world of wheat flour and its quality control, a lot of importance is usually given to its proteins, starch performs basic functions in the bread-baking process that we should be aware of. In other processes or products, its importance is even greater, as the gluten network is not formed. Similarly, in … Continue reading Starch in baking