| http://www.w3.org/ns/prov#value | - Wheat flour components Glutenin and gliadin are 2 proteins, any movement of flour with any mixer produce gluten (blender, whisk, beater) Wheat flour components Gluten is elastic like rubber band- the more you manipulate the dough(mix, stir) the stronger more elastic the gluten becomes Since gluten is a protein when heat is applied it denatures/ decogaulize( changes physical structure)- get no more
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