On food and cooking the science and lore of the kitchen ( PDFDrive ) 999

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 distinguishing characteristic is the content and quality of gluten proteins, with high protein content and strong gluten often coinciding with a hard, glassy, translucent grain interior Hard wheat grains constitute about 75% of the American crop Soft wheats, which make up 20% of the crop, have a lower amount of somewhat weaker gluten proteins Club wheat is a distinct species, T compactum, whose proteins form an especially weak gluten Durum wheat is another distinct species (T turgidum durum, p 465) used mainly to make pasta (p 571) A close-up view of bread dough The dense mass of gluten and starch is divided and tenderized by gas bubbles starch granules ...distinguishing characteristic is the content and quality of gluten proteins, with high protein content and strong gluten often coinciding with a hard, glassy, translucent grain interior Hard wheat grains constitute about 75% of the. .. Durum wheat is another distinct species (T turgidum durum, p 465) used mainly to make pasta (p 571) A close-up view of bread dough The dense mass of gluten and starch is divided and tenderized by... with a hard, glassy, translucent grain interior Hard wheat grains constitute about 75% of the American crop Soft wheats, which make up 20% of the crop, have a lower amount of somewhat weaker gluten proteins Club wheat is a distinct species, T