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
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.
The percentage of gluten that contains a flour that is mixed with water as the unit of measure the "strength"Which is shown in all packs of flour with the symbol 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) then choose a flour where it is clearly indicated "flour for 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?