Show Magic of Wheat Lies in hi Gluten Content By Carolyn Garrison Ext n lon A Agent mt nt The making bread magic of wheat lies in its gluten con con- tent Because e of the the gluten wheat has an an elasticity property property property pro pro- perty not shared by barley oats rice rye or others of the cereal grains Any homemaker r who who has has' made bread from wheat flour has noticed that as she kneads and works with bread dough it becomes more elastic and bouncy This Is true up to a certain down break point which is seldom if ever exceeded in making bread by hand But It ItIs Itis itIs is a g point that can be lie exceeded exceed exceed- ed in modern con mer commercial lal bak bake ing For this reason bakeries want a really high protein flour with very strong gluten Growers Grow Grow- ers are being encouraged to grow more of the kinds of wheat that have th those e proper proper proper- ties HOME HOMEMAKERS MAKERS can be grateful to the wheat growers for the different kinds of bread and pastries they are able to put on their tables You can select the specific kind of flour for the purpose you want For example the purpose all purpose flours made from hard red wheat usually have high protein and medium gluten They baveI have bave strong enough gluten to make I good shaped loaves of 01 bread tender biscuits quick breads and pie crusts when handled properly But If you want to make light t tender nd r cake you you can select a cake ke flour r made ad from white wheat that has less ten Selecting the right flour for the purpose and learning how ho hoto to h handle it is the secret of good baking |