ALL ABOUT GLUTEN | what is gluten?, why does gluten matter in baking?

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Understanding the answers to the questions “What is Gluten?”, “Why is gluten important in baking?”, and “How do we control gluten development?” is essential for successful baking! In tender baked goods gluten needs to be controlled, while in strong and chewy baked goods we need to work it and develop it.

Learn all about gluten and how it functions in baking!

MIXING METHODS & RECIPES TO TRY:
Muffin Mixing Method (inhibits gluten development)
Basic Muffin Recipe: https://bit.ly/2IopC8P
Easy Banana Bread: https://bit.ly/2rU0EEf
Biscuit Mixing Method (inhibits gluten development)
Classic Butter Biscuits: https://bit.ly/2wLyfVK
Basic Scone Recipe: https://bit.ly/2rOKvjg
Chiffon Mixing Method (inhibits gluten development)
Basic Chiffon Cake: https://bit.ly/2wOR7mr
Best Yellow Cake: https://bit.ly/2Ki5ZvJ
Straight Dough Method (promotes gluten development)
Homemade Pizza Dough: https://bit.ly/2wOmtd9
Basic Bread Recipe: https://bit.ly/2L0U7iH
Modified Straight Dough Method (promotes gluten development & weakens gluten structure)
Soft Dinner Rolls: https://bit.ly/2IoSzSc
Glazed Yeast Donuts: https://bit.ly/2Kwtr8s

If you aren’t already enrolled in this free course, ENROLL HERE: https://bakerbettie.teachable.com/p/fundamentals-of-baking-course

Thanks for watching!

#askbakerbettie #bakingscience #baking