There are secrets to success at gluten-free baking

Autor: Aran Goyoaga
Zdroj: Washington Post, The. 03/23/2020.
Abstrakt: Gluten, the protein found in wheat, rye, barley, spelt, farro, kamut, durum and semolina, becomes elastic when mixed with water and kneaded, stretching to form strands of dough that can trap gases emitted from fermentation. Think of the gluten properties like a balloon being filled with hot air. But what happens to that structure when there is no gluten in your bread? [ABSTRACT FROM PUBLISHER]
Databáze: Regional Business News
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