Thursday, April 29, 2010

What exactly do dough enhancer and gluten do?

Gluten is the protein found in wheat. It is developed through kneading. It forms long, elastic strands and makes dough have a very elastic feeling to it. Once gluten is developed through kneading, it helps to trap the Carbon Dioxide released from the yeast. Because the gluten traps the carbon dioxide gas, it helps the dough to rise. That is why gluten is so very important to light and fluffy bread. Gluten comes in a powder as shown in the picture. You can also get it in a paste, but I have never used that type.

Dough enhancer does simply what it states, it enhances dough. It is a mixture of ingredients that improve the texture and taste of the bread. The ingredients also help preserve the bread. Some of the ingredients usually present in dough enhancer are gluten (we know what that does) lecithin (which is believed to help break down fats in the body), and vitamin C (which is an antioxidant that aids your immune system). Dough enhancer comes in a powder.

1 comment:

  1. Is there a general rule of thumb for using gluten and enhancers? How much do I add to other wheat recipes, like pizza dough?