Walder Science

The Dark Dough Rises: Flour, Protein and Gluten

Last Monday (Sep 22) Walder Kitchen Science guru Sarelle Weiner did it again at the new Walder Science Center in Chicago.

Just as she did in Modi’in, Israel, Sarelle presented another great session focusing on flour types, protein content, and the properties of gluten.

After familiarizing the 9 participants to flour combinations made from flours of different of varied season wheat, Sarelle emphasized that professionals weigh their ingredients to maintain a consistently excellent product. Measuring cup volumes often results in inconsistent product because the volume is often measured inconsistently. You can’t go wrong when you weigh out ingredients.

After that, we learned about gluten’s properties. Gluten is made from 2 proteins, glutenin and gliadin. Glutenin provides extensibility, making it possible for the dough to stretch out. Gliadin provides the elasticity making the dough bounce back when its rolled out and keep its shape. The dough’s balance of glutenin and gliadin determine the products ultimate flakiness, chewiness, and crunchiness.

In the case of strudel dough, Sarelle taught the group how to coax, cajole or otherwise persuade the dough to such a level of thinness that you can read a newspaper through the dough. The news printed on the paper under the dough wasn’t so great, but the strudel was extraordinary! And just right for the Rosh Hashana table.

The session ended at the end of 2 hours with everybody enjoying the strudel of their labors. Both sweet and savory. Edges cut off from the stretch dough provided the culinary bonus Sarelle promised. They were deep boiled in honey and cinnamon as taiglach – honey knots especially to bring a sweet new year!

STAY TUNED as Walder Science Center is having Sarelle taking her experience to your neighborhood in Chicago and all over Israel.

שנה טובה!



ח׳ בתשרי ה׳תשע״ה (October 2, 2014)

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