and water alone, kneads the mix to develop
the gluten, and only then works in the fat.
Fats and related substances also play an
important but indirect role in the formation of
the cooked structure of breads and cakes,
where the addition of small quantities
significantly increases volume and textural
lightness (p. 530).
Dough and Batter
Ingredients: Wheat Flours
Though other grains and seeds can also be
used, most familiar baked goods and pastas
are made from wheat.
Kinds of Wheat
Several kinds of wheat are grown today, each
with its own characteristics and uses (see box,
p. 527). Most are species of bread wheat,
Triticum aestivum. Their most important