*  Exported from  MasterCook  *
 
                               WHAT IS GLUTEN
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Info/tips                        Breadmaker
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
         -PETER PARK JR   (VNKJ85A)
   
    Let’s clarify the distinction between GLUTEN and the DEVELOPING of
   Gluten through mixing and kneading (what Jackie calls “making
   Gluten”):
   
   ++  GLUTEN (also called 'VITAL GLUTEN') is one of several components
   of the wheat berry that is milled to make flour. It is high in
   protein and contributes to a lighter bread, higher rise, and
   IMPORTANTLY for those of us at high altutude, an elastic quality that
   reduces the liklihood of a rising loaf falling (like a balloon
   bursting because the rubber won't stretch anymore) -- GLUTEN gives
   the dough more stretch.
   
   ++  DEVELOPING THE GLUTEN (what Jackie describes) is the result of
   mixing and kneading that results in the elastic properties described
   above being developed in dough from Gluten in it. By hand kneading,
   or by kneading in an automatic breadmaker, the elasticity that Jackie
   described develops ONLY TO THE EXTENT THAT GLUTEN IS PRESENT in the
   flour.
   
   ++  Various flours have more or less GLUTEN present -- All flour has
   some GLUTEN (or VITAL GLUTEN) -- Bread Flour has considerably more
   Gluten -- this is good for bread making and bad for cake making and
   other uses (which is why there are other types of flour (e.g. ALL
   PURPOSE FLOUR) ++ The ADDITION of GLUTEN (VITAL GLUTEN) beyond what
   is already in the flour is for several reasons: -- It is added to ALL
   PURPOSE flour to give it the GLUTEN amount already in BREAD FLOUR.
   For some this is economics, since ALL PURPOSE FLOUR with Gluten added
   is often cheaper than BREAD FLOUR.
    -- It is added to BREAD FLOUR to give extra rise and consistency
   (that is why bakers use it) -- It is added at high altutudes to
   provide extra elasticity. The chemical reason has to do with reduced
   density (pressume) at high elevations which causes the 'bubble' of
   rising bread to [fall] if the dough lacks extra elasticity. ADDED
   Gluten is nice for some - critical at high Alt.
   
   ++   GLUTEN (or VITAL GLUTEN) is available at health food stores for
   use for the reasons noted above.
    -- Many health food stores have it in bulk -- Most also have it in
   boxes especially ARROWHEAD MILLS IN A 10 oz box ($ 2.19 to $2.69
   here) Formatted by Elaine Radis 05/31 09:45 pm LORELI Loafing and
   Laughing in Ocala, FL
          FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 05/31 10:50 PM
   
   TO:      LORELI AGUDA   (WSKD49A) FROM: LORELI AGUDA (WSKD49A)
  
 
 
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