Food science is a field with many discussions and interpretations. One of the most confusing concepts to many cooking enthusiasts is the concept of gluten. In this article, Dr. Alan Levinovitz takes a look at what causes dough to sometimes become really tough and how it should be made for optimum results.
Despite having many difficulties in relation to food, bread baking has always been an endlessly enjoyable process for people who love it. That said, bread has long-suffered from an unfortunate misguiding attribute: toughness in gluten development and dough properties when baked from a highly hydrated state.
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