On food and cooking the science and lore of the kitchen ( PDFDrive ) 891

hard elastic Spelt, soft 15 Strong, moderately elastic Wheat Gluten Gluten in Wheat Flour Doughs Wheat has long been the West’s premier grain primarily because its storage proteins have unique chemical properties When flour is mixed with water, the gluten proteins bond to each other and form an elastic mass that can expand to accommodate gas bubbles produced by yeast Without wheat, then, we would not have raised breads, cakes, and pasta as we know them Gluten quantity and quality vary significantly among different wheats, and determine the uses to which a given type is put Gluten as a Separate Ingredient Because they’re both cohesive and insoluble in water, the gluten proteins are easily separated from the rest of the flour: you simply make a dough, then knead it in water The starch and water-soluble substances wash away, and tough, chewy gluten remains Gluten as a unique food ingredient was discovered by Chinese noodle makers around the 6th century, and by the 11th was known as mien chin, or the “muscle of flour.” (The Japanese call it seitan.) When cooked, concentrated gluten does develop a chewy, slippery texture like that of meats from animal muscle Mien chin became a major ingredient in the vegetarian cooking that developed in Buddhist monasteries; there are recipes dating from the 11th century for imitation venison and jerky, and for fermented gluten Because gluten contains a high proportion of glutamic acid, fermentation breaks it down into a condiment that was an early version of savory-tasting MSG (p 342) One of the simplest ways to prepare gluten is to pinch off small bits and deep-fry them; they puff up into light chewy ... imitation venison and jerky, and for fermented gluten Because gluten contains a high proportion of glutamic acid, fermentation breaks it down into a condiment that was an early version of savory-tasting... by Chinese noodle makers around the 6th century, and by the 11th was known as mien chin, or the “muscle of flour.” (The Japanese call it seitan.) When cooked, concentrated gluten does develop a chewy, slippery texture.. .the rest of the flour: you simply make a dough, then knead it in water The starch and water-soluble substances wash away, and tough, chewy gluten remains Gluten as a unique food ingredient