We have already discussed the importance of gluten in baking and the need to use stronger flours (with more and better quality gluten) in some instances. In addition to the gluten present in the flour, you can buy and add gluten separately. This dry, powdered gluten is commonly called vital gluten, which we will discuss in this entry. Vital Gluten From wheat flours, using a process known as wet milling, starch and gluten can be separated, and after drying and…
Kneading is the process by which ingredients are mixed in bakery and the necessary mechanical work to form gluten is provided. Besides these primary functions, there are other essential phenomena that occur during kneading that are important to understand. Development of Gluten In the initial stage of kneading, proteins that will later form the gluten network are hydrated. Soluble components, such as salt, dissolve in water and remain in the aqueous phase. If there is oil or fats, they are…