Information on Gluten
Glutein is one of the best sources of protein as it comprises the mix of glutenin and gliadin. Glutenin is the substance which provides the elasticity to high gluten flour and the main reason why it is often used in different types of baking recipes. The hard red spring wheat is used for the production of the high gluten flour. Gluten can be found in triticale, rye and barley and is one of the best leavening agents in the world. The starch is soluble in water, so when one washes away the starch from the flour, glutein is the only residue since it is not soluble in water. It makes the dough elastic, helps it retain its shape during the process as it binds it together. It can also be used as an additive for other types of flour which lack the much needed strength and elasticity. There are people who suffer from gluten intolerance and medically speaking it is characterized as a hereditary digestive disorder. Gluten intolerance may be associated with certain serious medical conditions such as celiac disease. Celiac disease also often gets confused with several types of food poisoning. Those who suffer from gluten intolerance or gluten allergy should steer clear of all food items which contain gluten in any form.
What is High Gluten Flour?
Glutenin and gliadin are long chain proteins and gluten is actually a mixture of those two. Its molecules are fluid and have a stronger bond than the molecules of gliadin. Kneading of gluten results in the formation of an elastic net which is essential from the form and rise of the dough. The carbon bubbles are held together by the net and they are responsible for the formation of the expanding sacks which occur when the heat is applied. The expansion leads to the transformation into jelly. High gluten flour is expensive and it contains very small amounts of starch in favor of high protein content. It is commonly used for pizza and bagels as it is very chewy. It is not that easy to get hold of as it usually needs to be ordered.
High Gluten Flour Recipe
In order to make some high gluten flour one needs a pound of high gluten flour, a teaspoon of salt, 4 cups of warm water, a quart teaspoon of sugar, a tablespoon of vegetable oil and a teaspoon of active dry yeast. The dough needs to be kept in the refrigerator for an entire day. After that it can be rolled, placed in a pan and pierced with a fork to prevent air holes.