Timeline for Does leavened bread made with yeast require gluten to rise?
Current License: CC BY-SA 4.0
12 events
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| Jan 20, 2020 at 14:29 | comment | added | Gretel_f | @rumtscho is this something you know for sure or just suspect? as far as i know from my limited research on this topic and my own experience with rye bread making, the pentosans (natural ingredient of rye) prevent the gluten molecules from linking to each other and are instead the main thing that holds the rye dough together. so, i'm not sure how much the gluten does contribute to the texture here. | |
| Jan 20, 2020 at 13:53 | comment | added | rumtscho♦ | @Gretel_f The gluten in rye bread behaves differently than in white wheat bread, yes, but it does contribute to the texture. If you tried to use pure starch instead of rye flour in it, I am pretty sure you wouldn't get the same rise. | |
| Jan 20, 2020 at 10:41 | comment | added | Gretel_f | doesn't this depend on the type of bread you want to make? In germany at least we have a wide variety of rye breads ("Schwarzbrot"), which doesn't depend on gluten for it's (although limited) leavening. Although rye contains gluten, it doesn't function as it would in wheat flour, because of some other ingredients that prevent the necessary structures from forming. So the bubbles in rye bread are way smaller and the texture is extreamly different from wheat bread, but it leavens non the less, "without" gluten. | |
| Jan 19, 2020 at 10:50 | comment | added | Mark Wildon | I've made Dan Lepard's recipe gluten-free recipe here theguardian.com/food/2020/jan/04/… with success. As rumtscho's answer suggests, some unusual ingredients are required. Following the recipe feels more like a chemistry experiment in starch hydrolysis than traditional bread making. | |
| Jan 19, 2020 at 2:26 | comment | added | Wayfaring Stranger | White general purpose flour (US) requires added gluten to get a decent rise. You might be able to substitute something like xanthan gum or guar gum for the gluten, but I've never tried that. Bread needs a fairly sturdy colloidal structure to hold in carbon dioxide bubbles. Weak flour alone cannot provide that. | |
| Jan 19, 2020 at 0:12 | vote | accept | Stan Shunpike | ||
| Jan 18, 2020 at 20:44 | comment | added | rumtscho♦ | @abligh frankly, I don't know. I have eaten this style of bread, and I have heard of Chorleywood, but I don't know if Chorleywood produces this style of bread. | |
| Jan 18, 2020 at 20:42 | comment | added | rumtscho♦ | @MichaelSeifert Hm OK, I now see that when I wrote my answer, I didn't make some important connections explicit. I rewrote it, so I hope I have better expressed why the discussion about texture is important to understand whether one should considre the answer to be a "yes" or a "no". | |
| Jan 18, 2020 at 20:40 | history | edited | rumtscho♦ | CC BY-SA 4.0 |
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| Jan 18, 2020 at 17:11 | comment | added | Michael Seifert | I don't think this completely addresses the main question, which was about whether the gluten is necessary for the bread to rise, and not about whether the texture will be the same. | |
| Jan 18, 2020 at 16:02 | comment | added | abligh | Is the phrase that you were looking for "Chorleywood bread process"? en.wikipedia.org/wiki/Chorleywood_bread_process | |
| Jan 18, 2020 at 8:11 | history | answered | rumtscho♦ | CC BY-SA 4.0 |