April 24, 2021 - 5:42am
What makes flour extensive/ elastic
I was wondering if someone here knows the answer. I recently tried Central milling high mountain(CMHM) organic flour. I LOVE its texture. I use Giusto orgnaic ultimate performer flour for years.
Central milling staff told me the CMHM organic flour would be equivalent to the Giusto flour I use. It is true the protein content is similar, but I find CMHM much more extensive and elastic... it has much better elastic strength.
This makes me wonder, what makes them different? The gluten formation chain? structure? why the difference? Just different strain of wheat?
Giusto flour feels much tighter in general.
Anyone may have some insights on this topic? This is a bit geeky
Thank you,
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gliaden glutenin extensibility elasticity
Different flours absorb different amounts of water. I'm not sure if that is the case here though.
The quick answer to what makes dough elastic versus extensible is gliadin versus glutenin, both their amounts and the ratio between them. And you are right, that is in the wheat's genetics, i.e. species and strain/variety.
The measure of elastic verus extensible is the P and L (and P/L) values of the particular flour and dough. Technically speaking, it is the dough that is measured. P and L are explained here: http://www.theartisan.net/Flours_One.htm
An alkaline will make the dough REALLY elastic. The Chinese use it for their hand pulled noodles (Google for: 兰州拉面). So some NaOH will give a boost. Salt should have some effects too.
I am not sure if that alkaline is useful in bread though (beside pretzels where it is a MUST, but just outside, not in the dough)