Dough and gluten formation Flashcards
gliadin
one of the two major protein components of gluten, the protein found in wheat, rye, and barley
glutenin
one of the two primary proteins in wheat flour that, when combined with water, forms gluten
gluten
a protein found in wheat, rye, and barley, which forms when water is added to flour, creating a stretchy network that gives dough its characteristic elasticity
carbon dioxide gas
carbon dioxide (CO2) is a crucial raising agent, and gluten plays a vital role in trapping it, causing the dough to rise
ratio
the ratio of flour to water affects gluten formation
rolling boil
A rolling boil is a constant, vigorous boiling where bubbles rise quickly to the surface and break. It’s a way to quickly cook or heat liquids, like in making pasta or soup
heavy dropping consistency
refers to the dough being thick and not easily dropped or rolled out.
This is a result of excessive gluten development during mixing and kneading
rest
allows the gluten to relax and strengthen, making it easier to roll out or shape without cracking or tearing
Explain how enriched dough is made
combine flour, yeast, salt add water then gradually incorporate the fat, sugar, eggs, milk
Mix the ingredients thoroughly until a dough forms. Kneading develops the gluten, giving the dough structure and elasticity.
Allow the dough to rest and rise in a warm place, covered, until doubled in size.
Shape the dough into desired forms and bake until golden brown and cooked through.
Explain how pasta is made
Combine semolina flour with water (and potentially eggs for some types of pasta) until a dough forms.
Knead the dough until it becomes smooth and elastic. This develops the gluten in the flour, which is essential for the pasta’s structure
shaping
drying or cooking
Shortcrust pastry description
Has a ‘short’ (crumbly) texture: The fat coats the flour particles, creating a waterproof coating and preventing the gluten from forming.
Choux pastry description
Choux pastry uses steam to rise –this ensures that the buns are hollow and light inside, with large air bubbles left behind as the buns rise
Flaky/rough puff pastry description
numerous, irregular layers and a delicate, crisp texture
Suet pastry description
similar to a Shortcrust Pastry but it is tougher and more elastic
Hot water crust pastry description
made with melted lard and hot water to get a very sturdy texture
Filo pastry description
Delicate and crisp form of pastry
Puff pastry description
a very delicate and rich pastry that consists of many thin alternating layers of dough and fat
