What is Gluten?
So many of us wonder what gluten is, what it looks like and what if feels like. This incredibly descriptive science-based video by America’s Test Kitchen vividly illustrates this mysterious protein found in wheat, barley and rye.
Gluten is a resultant protein from combining Gliadin and Glutenin when they are mixed with water. This resultant gluten-proteins are able to trap air allow for doughs to rise and grow (this method is called proofing/proving and is used in almost all traditional baked breads, croissants-anything with yeast in it).
Dan Souza then spectacularly shows what gluten actually looks and feels like. He shows for the first time the difference between high protein flours (like bread flours )which develop stronger gluten structures and low protein flours (like cake flours) which just use gluten for a little structure.
Click To See Dan’s Video Below
Watch the Video https://www.youtube.com/watch?v=zDEcvSc2UKA
Credit for this video [Dan Souza from America’s Test Kitchen]