We often hear about wheat allergies or glaucoma (a type of gastrointestinal disorder that can weaken the ability of the small intestine to absorb food, especially gluten), but do you know how to produce it? . Wheat allergies are caused by the body’s sensitivity to a type of protein called gluten, which we are talking about. Gluten is a compound of two types of proteins: glazes and gluten. It is found in wheat, semolina, barley, oats and other types of grains.
The benefit of gluten is that it gives the dough its supple elastic and elastic texture, as well as viscosity and the ability to bloat. And depends on the baker to adjust the amount of gluten and adjust the growth of each type of baked goods and control the thickness of the dough and size in addition to other factors must be taken into account for baking and prepare the appropriate dough.
Because gluten needs water to work and grow and bloat, water is very necessary in the process of baking, you can control the thickness and size and hardness of the dough by controlling the amount of water added, if you want a paste solid and thin add a small amount of water, if You want a thick, thick paste. You can add more water. The amount of fat used also affects the performance of gluten. The higher the amount of fat, the higher the dough and the resulting baked goods are fragile. The fat acts to encircle the gluten molecules so that they do not attach to each other, so they do not grow much and the resulting dough is more solid as in the cake and biscuits. If mixed or kneaded for a long time, this helps to facilitate the growth of gluten and increase the size and strength of the dough as long as within the reasonable excessive kneading lead to tear the dough and damaged, but if you want to be thin dough, mix or knead for a short time.
Foods that do not contain gluten are corn, vegetables, fruits, potatoes, milk, eggs, meat, etc. Therefore, people suffering from wheat allergies can rely on these sources as they are forced to avoid foods containing gluten to avoid the symptoms of the disease. Many non-gluten-free products are available in commercial areas, and some bakeries also make baked goods that do not contain gluten.