Role of Gluten in Bread

Flour is a key ingredient to any type of baked product. It contains the main component for dough texture and structure development: Gluten. Gluten makes up 85…

1. Food R&D Emeritus reply

   Correction...cakes specially heavy fruited ones can benefit from high protein flour as it will help carry the weight of those materials. Meanwhile other cakes like pound cakes req…

2. Joshua Miguel Cruz reply

   Well, you are most certainly correct! The video might be talking about regular, sponge cakes or something. :slight smile:

3. Food R&D Emeritus reply

   Further yeast breads can be satisfactorily made with 11% protein ( all purpose flour)..better for hand kneading as it takes less time to knead..Chorleywood Bread pProcess using me…