Today, we will discuss gluten present in flours and how it influences their uses. There is a certain consensus on the importance of gluten in the quality of flours, and this is the case in many instances. However, there are certain aspects of gluten that I consider fundamental and often surprise many people when I give lectures or courses. Let’s explore in which processes the gluten network develops and in which ones it does not. In these cases will be … Continue reading The importance of gluten