Author Question: From what products can gluten and starch be extracted? What will be an ideal ... (Read 56 times)

charchew · **on:** Aug 2, 2018

From what products can gluten and starch be extracted?

What will be an ideal response?

Question 2

Why is it important to mix the dough, then pound it and stretch it?

What will be an ideal response?

jaygar71 · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

Other plant sources of gluten include barley, rye, and triticale. Starch can be extracted from potatoes, corn, rice and cassava. The main commercial refined starches are cornstarch, tapioca (cassava), wheat, rice and potato starch. Starch is extracted from more than 50 types of plants.

Answer to Question 2

This develops the gluten. Water coaxes the two wheat proteins glutenin and gliadin to combine and form gluten. Gluten is developed in the dough when the proteins absorb water and are pulled and stretched in the kneading process. As the proteins are worked, they become long, flexible strands.