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Questions:
1. Why does the ?our used to make cakes have less protein (L; less glutenin and gliadin} that flours used to make breads?
2. In the kneading of dough, the hydrogen bonds holding the gluten matrix together can break as the dough and therefore the proteins are stretched. But after stretching {and bond breaking], the dough will spring back or shorten. What do you think is causing this spring back?" [imagine stretching a telephone cord or slinky]
3. In order to form glutenin the giutenin and gliadin proteins must absorb water.
a] A roux is the base of a flour thickened sauce or grayy. In a roux, dry flour is first cooked in fot- how would this affect the formation of gluten?
b] Cutting" or blending" flour with 'Fat is the first step in making dough for light and tender pastries. Why is this step advantageous when making a light and tender baked good that easily crumbles in your mouth?
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