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| Кулинарный форум Хорошей кухни > Архив > Хлеб и хлебопечка |
| Автор: Janochka 1.08.2004 - 19:54 |
| Liza Natasha K, в том же рецепте дается перевод "порошка клейковины" - gluten. Продается обычно в том же разделе, где и мука для выпечки хлеба, рядом с ржаной, гречневой и всякой такой прочей. А вот объяснение собственно понятия "gluten", правда, на английском: gluten [GLOO-tihn] Wheat and other cereals that are made into flour contain proteins, one of which is glutenin, commonly known as gluten . Viewed alone, gluten is a tough, elastic, grayish substance resembling chewing gum. It's the gluten in flour that, when a dough is kneaded, helps hold in the gas bubbles formed by the leavening agent (see LEAVENER). Gas contained within a dough or batter helps a bread or other baked good rise, creating a light structure. Most (but not all) flours contain gluten in varying amounts. Bread (or hard wheat) flour has a high gluten content and is therefore good for yeast breads, which require an elastic framework. On the other hand, low-protein (and therefore low-gluten) cake flour has a softer, less elastic quality and is better suited for cakes. See also BREAD; FLOUR; SEITAN. http://eat.epicurious.com/dictionary/food/...ssf?TERM=gluten |