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| Name | Science: What is Gluten? Here's How to See and Feel Gluten |
| Video Uploader | Video From America's Test Kitchen |
| Upload Date | This Video Uploaded At 19-06-2013 21:02:31 |
| Video Discription | What is gluten, and what does it mean to be cooking with gluten? See and feel gluten with this simple kitchen experiment. Watch What's Eating Dan–Fluffy Dinner Rolls: https://www.youtube.com/watch?v=x2GWOHcEBcM Get the recipe for Gluten-Free Dinner Rolls: https://cooks.io/2WQp7sf Get the recipe for Fluffy Dinner Rolls: https://cooks.io/2N0Uhts Buy Cook's Science today: https://bit.ly/3QzZB7D The Science of Good Cooking: https://bit.ly/3QBeTcq The How Can It Be Gluten Free Cookbook: https://bit.ly/4abDhrG Buy our winning food processor: https://bit.ly/4b5pIf1 GLUTEN FACTS: Gluten—an elastic protein that has the ability to trap air, much like a balloon—is formed when two important proteins in wheat flour, glutenin and gliadin, bond together in the presence of water. Whether we are trying to create more of it in rustic bread or pizza dough or working to limit its development for tender baked goods like cakes and muffins, there's no denying gluten's importance. But beyond our conceptual understanding of it, is there a more tangible way to see and feel gluten? We ran a simple experiment to find out. We made two basic doughs by mixing flour and water in a food processor until a smooth ball formed. For one dough we used cake flour, which contains between 6 and 8 percent protein, and for the other one we used bread flour, which usually runs from 12 to 14 percent protein. After making the doughs, we placed each in a mesh strainer and massaged them under running water to wash away all of the starch. Once the water ran clear (a sign that the starch was gone), we were left with two piles of essentially pure gluten. The differences in the appearance and texture of the two doughs were a dramatic confirmation of the profound impact of gluten. How to Make Gluten-Free Pizza You Actually Want to Eat: https://www.cooksillustrated.com/articles/73-gluten-free-pizza-worth-eating ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen zDEcvSc2UKA |
| Category | Howto & Style |
| Tags | science | cooking | gluten | starch | flour | experiment | bread | cake | baking | kitchen | cook's illustrated | gf | glutenfree | gluten-free | gluten free | ingredients | test |
