The-gluten-and-pizza

Gluten and pizza

Today I'll talk about Gluten trying to do it in a very simple way.. This word, in recent times has become part of our everyday vocabulary, part of (merit) goes to those suffering from some disorder of food intolerance, up to the celiac disease can not tolerate gluten absolutely. And to think that we find commonly in all leavened products from the oven.

Gluten and pizza
Dough for pizza
GLUTEN AND PIZZA

When we begin to knead flour and water, you begin to form the lattice glutinico. We find the gluten in all flours, even if in a different way.

Each type of flour has a different protein value (Gliadine and Glutenine) that upon contact with the water to rise to a protein complex called precisely gluten. Gluten form a lattice in our dough that will be the backbone of the mix that supports it and it does not do it rise deflate. The reticle is visible if we look at the interior of a slice of bread, where we can observe the alveolus or lattice that is formed.

Gluten and pizza
Slice of bread

La percentuale di glutine che contiene una farina che viene impastata con acqua ha come unità di misura lastrengthche è indicata in tutte le confezioni di farina con il simbolo The. Then, the greater the value of W, the greater the strength of that flour.

The flour for biscuits average has a W ranging from 130 to 170

Flour for pizza has a W ranging from 240 (pizza quick rise), to a W higher than the 300 (for long leavening also 24 hours in the fridge)

Panettone and Pandoro to support its own weight (eggs,butter, flour,,water) need of a flour with W ranging up to 450.

The classic packs of flour in the supermarket do not report this value (The) quindi scegliamo una farina dove è chiaramente indicato “farina per pizza

It might be helpful, also the reading of protein values ​​shown in the pack of flour:

Protein values ​​up to 10% are index of flour for pastries, cookies or tarts.

Protein values ​​ranging dall'11-13% are index flours suitable for the pizza, bread and all the buns

Values ​​above 14%: Flour for bakery products that require a large structure.

Now that we know what gluten, let's see how it behaves in our dough, but this I will explain in the next article.

What says wikipedia about gluten?

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