0n (05 May 05) James Bradley wrote to Cindy Haglund...

 JB> 05-02-05  15:19, Cindy Haglund told James Bradley about Hello!?

 JB>  How do, Cindy?

 JB> I think you might be stuck on the elastic property. The gluten is
 JB> there to give the yeast food from what I've heard. The yeast then
 JB> expels gas (Yes, like a flatulence!) which produce the 'air' pockets
 JB> in the finished product.

 CH> Do you suppose it's when whole wheat is processed, the bran being
 CH> removed- makes it easier for the gluten to do it's magic? I mean the
 CH> gluen is there all along but when the flour is processed, it just has
 CH> an easier time of it? *(to help the bread be elastic and thus allow
 CH> spaces for the yeast to put it's air bubbles.) How's that? :)

 JB> Sure... Works for me. (Dumb looks still being free. ;-)

 Someone over in Home Cooking explained it to me. Let me see if I can
remember from memory. He said IIRC the gluten is in the kernel. When
white flour is processed the germ and bran are removed. ..dang. I
better go find that post and get back to ya...
.....

here itis! (joys of copy paste):

Here's how it works: ALL the gluten is contained in the inner kernel
of wheat that is ground into white flour. The outer layer of bran and
germ is about 20% of the whole wheat berry. So if whole wheat contains 8%
gluten in total and you remove 20% of outer shell, the gluten in the
remaining 80% of the milled kernel is now 10% of the net milled
weight. You've just increased the gluten content of your flour by 25%.
............

How's that?

Cindy




Cindy

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