Ordinary flour and what food additives can be made into gluten
[2] the dough placed in the dense hole Luo, sieve or coarse cloth in the water, kneading when the starch flow with the water, stay in the lining or cloth together with the protein is wet gluten. The more the number of times of washing, the lower the starch inclusion rate in the gluten, the higher the composition of the protein, the better the quality. Generally washed 3 to 5 times. Wash the flour contains a lot of starch in the water, the precipitation can be obtained wheat starch. Wet gluten moisture content of 38%, about 60% of the protein, the surface smooth, elastic enough, good toughness.
Place the flour in the container and add 60% of the water (1% salt in the water) with a considerable flour content, mix thoroughly and form a viscous dough. And then put it aside for 1 hour, the summer standing time can be slightly shorter, to prevent acid. Do not add too much water. So that the protein is too late to be dispersed in the water, to the operation of the difficulties, but also affect the gluten extraction rate.
This method alone through the food additive method is relatively difficult. Because the composition of ordinary flour is mainly composed of starch and wheat protein, which protein content of 8% -15%, while gluten wheat protein is the most important component. So in general, can be washed with water to remove the flour in the starch and soluble substances; but you can try to add amylase and then washed, the final gluten efficiency is higher.
In order to increase the flour gluten, you can use flour treatment agent, flour reinforcement, azo formamide, is not recommended flour plus gelatin, is illegal. The In fact, more additives, in fact, not as ordinary flour into high-gluten flour, out of gluten is.
