[DOC] [TLE] Gluten- BakeInfo (Baking Industry Research Trust) [PAR] Do grains apart from wheat contain gluten? ... Instead there are two major protein 
components present in flour, which when ... Gluten is a tough, rubbery and elastic 
substance, which has the capacity to stretch and rise ... This network forms the 
structure of bread dough and is responsible for the texture of bread as we know it. [DOC] [TLE] gluten facts, information, pictures | Encyclopedia.com articles about ... [PAR] This sticky elastic substance, or gluten, is essential for making satisfactory 
leavened bread. ... viscoelastic protein, ensuring a light honeycombed texture 
for the dough. ... Wheat gluten can be extracted from wheat flour by adding 
sufficient water to ... 'Gluten free' flour and bread are available and usually 
contain starch from... [DOC] [TLE] Food Science: Understanding Gluten' s Role in Baking - Fine Cooking [PAR] Glutenthe strong, sticky, stretchy protein that forms when wheat flour and water 
mixis ... flours are ideal for yeast-raised breads and pasta, because the strong 
gluten gives the heavy dough structure and the finished product a pleasantly 
chewy texture. Pastry and cake flours contain less protein and form weaker 
gluten. [DOC] [TLE] Yeast & Baking Lessons Common Baking Ingredients Flour | Red ... [PAR] Yeast & Baking Lessons Flour is a basic ingredient in all bread making. ... breads
, is a rubbery substance that gives structure and elasticity to doughs. ... It is made 
from hard wheat and contains high amounts of the gluten-forming proteins. ... to 
help make the dough lighter, rise higher and have a better texture and taste. [DOC] [TLE] Strengtheners | CraftyBaking | Formerly Baking911 [PAR] They provide only flavor and bulk, and must be mixed with wheat flour for ... The 
magical and elastic gluten network that forms serves many functions in a recipe. 
... work in concert together: if mixed too much, the cake texture toughens or too 
little, ... But, in cakes, quick breads and pastries, a high protein flour makes a 
tough... [DOC] [TLE] How Baking Works | CraftyBaking | Formerly Baking911 [PAR] The taste and texture of breads, pasta, and pastries depends upon the makeup of 
the batter or dough. Batters and doughs are made up of water, gluten proteins, 
and starch ... in a substance that is both plastic (can change its shape) and elastic 
(bounces ... formed by the wheat flour when combined with liquid, during baking. [DOC] [TLE] YeastBreadsBackgroundInfo.doc [PAR] Flour gives structure or body to bread because of the protein called gluten. ... 
amount of gluten and, therefore, produces a lighter texture desired in cakes. ... 
Without salt, yeast dough is sticky and hard to handle; if left out of the recipe, the 
... for the viscous and elastic characteristics and high loaf volume of wheat flour 
doughs. [DOC] [TLE] Science of Bread: Great Balls of Gluten Activity | Exploratorium [PAR] A high-protein flour will make a dough with strong gluten, good for hearty ... 
Whole wheat flour contains about 14% protein, while pastry flour might contain 
half ... wash away most of these other substances, isolating the gluten in the 
dough. ... In baking, gluten is mainly used for the light texture and distinct taste it 
gives bread. [DOC] [TLE] Baking Science | The Bakery Network [PAR] Hard wheat flour (bread flour) will yield a large amount of gluten. ... The gliadin is 
the sticky part and will form long tiny silky looking strands when touched ... with 
greater volumethan winter wheats, but with slightly more open crumb texture. ... 
Clear flour generally contain a higher percentage of protein than the other grades
,... [DOC] [TLE] Think Like a Baker  Wheat Flour for Bread Baking | Priscilla Martel [PAR] Oct 14, 2016 ... The dough goes from a shaggy mass to a smooth ball of elastic of dough. ... 
Bread flour is made up of strains of hard wheat with a high protein content and 
... The red hull of the winter wheat berry gives whole wheat flour its color ... Rye 
meal or coarse rye flour is a rough textured 100% rye flour with

Question: Wheat flour is high in this sticky, elastic protein substance that gives texture to bread
Answer: Gluten