On food and cooking the science and lore of the kitchen ( PDFDrive ) 1018
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Gluten formation. The view of wetted flour
throughalightmicroscope. Left:When water
isfirstaddedtoflour,theglutenproteinsare
randomly oriented in a thick fluid. Right:As
thisfluidisstirred,itquicklydevelopsintoa
tangle of fibers as the glutenin proteins form
elongatedbundlesofmolecules.
Gluten orientation. When flour is initially
mixedwithwater,thegluteninmoleculesform
arandomnetworkofglutenchains.Kneading
helps orient the gluten chains in orderly
arrays.
Kneading dough. Kneading repeatedly
stretchesandelongatesthegluten,helpingto
orientthelongchainsandencouragethesideby-side bonding that contributes to gluten
strength.
Kneadingalsoaeratesthedough.Asit’s
repeatedlyfoldedoverandcompressed,
pocketsofairaretrappedandsqueezedunder
pressureintosmaller,morenumerous
pockets.Themorepocketsformedduring
kneading,thefinerthetextureofthefinal
bread.Mostoftheairpocketsare
incorporatedasthedoughreachesits
maximumstiffness.
Somebreadrecipescallforabare
minimumofkneading.Thisgenerallyresults
infewerandlargeraircells,andsoacoarse,
irregulartexturethathasitsownappeal.The
glutenofsuchdoughsislessdevelopedas
