Muffin recipes often instruct, “Mix until just combined.” Some even caution, “Do not overmix. Batter will be lumpy.” Bakers characterize overmixed muffins as dense, chewy, tough, or stringy due to excessive gluten development, but we wanted to see if we could taste the difference ourselves.
In the introduction to gluten, we described gluten as a protein that contributes to the structure and texture of baked goods. The ideal amount of gluten depends on what we’re making, and there are several ways we can influence the extent of gluten development. We can first choose a flour based on its protein content,Continue reading “Gluten in the Kitchen”
Gluten is one of the most important molecules in baking. Anything that contains wheat flour, be it a cake, cookie, or bread, relies on gluten for structure. Gluten is also responsible for the difference in texture between a light, fluffy cake and a dense, chewy pizza crust. Thus, understanding what gluten is and how toContinue reading “Gluten: An Introduction”