Science in the Kitchen - Bread Part 2 (Gluten)

Gluten. Not just a new allergy.


I've learned a lot about gluten during our Science in the Kitchen series. Let's hope Liam has also picked up a tidbit or two. So here's the low down.


Flours that are high in protein will produce more gluten in your dough. There are basically 2 proteins in dough, whose names I cannot remember, that combine during the kneading process to create strands of gluten. Think of gluten like a balloon. The gluten will hold the gas needed to make a dough rise. Therefore, you should use a flour high in protein for yeast breads. Flours low in protein are best for pastries and cookies.


For our experiment, we took four different kinds of flour; all purpose, whole wheat, pastry and semolina. We created 4 separate "doughs" by mixing the flour with water. After letting it sit for 15-20 minutes, we took each dough ball and ran them under water. We did this until most of the starch was washed away and we were left with only the gluten strands.



After looking at only the gluten strings in each ball, we could tell which dough ball had the most gluten and which had the least. I won't tell you our findings....you have to do the experiment on your own!!



Here's one of our gluten balls. I think this was the Whole Wheat.