hard elastic
Spelt, soft 15 Strong, moderately elasticWheat Gluten
Gluten in Wheat Flour Doughs Wheat has
long been the West’s premier grain primarily
because its storage proteins have unique
chemical properties. When flour is mixed
with water, the gluten proteins bond to each
other and form an elastic mass that can
expand to accommodate gas bubbles produced
by yeast. Without wheat, then, we would not
have raised breads, cakes, and pasta as we
know them. Gluten quantity and quality vary
significantly among different wheats, and
determine the uses to which a given type is
put.
Gluten as a Separate Ingredient Because
they’re both cohesive and insoluble in water,
the gluten proteins are easily separated from