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Vinagre, Polvo de hornear y sal
Sal
Salt provides more than flavor—it strengthens gluten bonding. Although the gluten proteins naturally repel one another, the chloride ions in salt help them overcome that repulsion and stick together. You can see this change happen within dough when you add salt later in the mixing process: as the salt mixes in and dissolves, the tacky dough firms up.
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Ciertas enzimas
Certain inclusions can have the same weakening effect. Any inclusion that contains lots of gluten-killing enzymes, for example, is generally tough on dough. That includes raw papaya (rich in papain) and pineapple (high in bromelain). A workaround is to cook these ingredients first; high heat destroys the enzymes.
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Fats, such as butter and oils, slow down the gluten-forming process by coating the protein strands, which is one reason enriched doughs such as brioche call for longer mixing times. The coating acts like a barrier that prevents gluten proteins from sticking to one another, stunting the growth of long chains. It’s because of these clipped strands of gluten that we can intricately shape enriched doughs, such as challah. With a small addition of solid fat (1%–3%), lean dough becomes stretchier (allowing it to rise higher) and easier to handle. Fat-enriched recipes, like brioche, can call for large amounts of fat. Fat in these quantities hinder gluten formation and lead to a soft, tender crumb that is more like that of a cake.
Vinagre, Polvo de hornear y sal
Sal
Salt provides more than flavor—it strengthens gluten bonding. Although the gluten proteins naturally repel one another, the chloride ions in salt help them overcome that repulsion and stick together. You can see this change happen within dough when you add salt later in the mixing process: as the salt mixes in and dissolves, the tacky dough firms up.
Aqui
Ciertas enzimas
Certain inclusions can have the same weakening effect. Any inclusion that contains lots of gluten-killing enzymes, for example, is generally tough on dough. That includes raw papaya (rich in papain) and pineapple (high in bromelain). A workaround is to cook these ingredients first; high heat destroys the enzymes.
Azucar
Aceite
Fats, such as butter and oils, slow down the gluten-forming process by coating the protein strands, which is one reason enriched doughs such as brioche call for longer mixing times. The coating acts like a barrier that prevents gluten proteins from sticking to one another, stunting the growth of long chains. It’s because of these clipped strands of gluten that we can intricately shape enriched doughs, such as challah. With a small addition of solid fat (1%–3%), lean dough becomes stretchier (allowing it to rise higher) and easier to handle. Fat-enriched recipes, like brioche, can call for large amounts of fat. Fat in these quantities hinder gluten formation and lead to a soft, tender crumb that is more like that of a cake.
Aqui
Vinagre
Bicarbonato
Calcio
Magnesio
Autolisis
Maduración
Masa pinchada
Tostada
Sobremezclado
Sobreamasado
Masa Madre
Masa madre
Leche
Although the lactic acid in milk tightens the gluten structure, the fats present soften the structure, and the result is baked products that have less elasticity and an even grain. [...] When milk is used in yeast breads, it should be heated to about 190°F, a temperature higher than pasteurization, in order to denature the serum protein. Unheated, the serum is active and has a weakening effect on the structure of the gluten. Bakers often replace whole milk in formulas with dried milk, first for convenience, and second because the serum protein is deactivated in dry milk.
A couple takeaways from that:
Vinagre
Bicarbonato
Calcio
Magnesio
Autolisis
Maduración
Masa pinchada
Tostada
Sobremezclado
Sobreamasado
Masa Madre
Masa madre
Leche
Although the lactic acid in milk tightens the gluten structure, the fats present soften the structure, and the result is baked products that have less elasticity and an even grain. [...] When milk is used in yeast breads, it should be heated to about 190°F, a temperature higher than pasteurization, in order to denature the serum protein. Unheated, the serum is active and has a weakening effect on the structure of the gluten. Bakers often replace whole milk in formulas with dried milk, first for convenience, and second because the serum protein is deactivated in dry milk.
A couple takeaways from that:
Milk tightens the gluten structure (which means it won't stretch as easily)
The fats in milk soften the structure, leading to more fine-grained bonding
Some milk proteins can weaken the gluten structure (which will make the dough easier to tear and bread won't rise quite as high; as Hamelman mentions, a remedy for this is using heated milk or dried milk, but bakers often also just use a high-protein flour that generates more gluten to begin with)
Leche Caliente
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Link
1) Variety of wheat: Soft wheat contains less protein (6-8%), less glutenin, smaller proteins, forms weaker gluten. Hard wheat contains more protein (10-14%), more glutenin, larger proteins, forms stronger, more cohesive, elastic gluten.
Leche Caliente
Link
Link
1) Variety of wheat: Soft wheat contains less protein (6-8%), less glutenin, smaller proteins, forms weaker gluten. Hard wheat contains more protein (10-14%), more glutenin, larger proteins, forms stronger, more cohesive, elastic gluten.
2) Amount of water: Hydration is essential for gluten development. Glutenin and gliadin absorb about twice their weight in water (hydration). Less water results in less gluten development (reduces protein mobility), but too much water also reduces gluten development by diluting the proteins so much that their interaction is restricted.
3) Water hardness: Calcium and magnesium in hard water strengthen gluten. Water in Boston, MA is soft containing only 0-60 ppm of calcium and magnesium.
4) Water pH: The ideal pH for gluten development is 5-6. Above and below pH 5-6 reduces gluten strength producing more extensible (easier to stretch) dough. Adding baking soda raises pH producing more cookie spread, and more porous, tender crumb.
5) Leavening: Expanding air bubbles strengthen gluten, increasing cohesiveness, and elasticity, producing higher volume and finer crumb.
6) Enzymes: Enzymes that break down proteins are naturally present in flour, but inactive when dry. Enzymes break down gluten into smaller pieces so dough becomes softer and more extensible. The process known as autolyse (resting dough for 15-30 minutes), allows time for enzymes to break down gluten to produce more extensible dough, providing more volume and open crumb.
7) Salt: Bread dough contains 1.5-2.0% salt by weight of flour. Salt slows enzyme activity and rate of fermentation. Salt strengthens gluten, producing bread with higher volume and finer crumb.
8) Fat, oil, emulsifiers, and sugars tenderize dough. Fat and emulsifiers coat proteins reducing hydration and gluten development (like oil coating spaghetti). Shortening shortens gluten strands producing more tender baked goods. Sugar competes for water reducing protein hydration and gluten development.
