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Patrick S

Patrick S

Exactly right. High water content actually facilitates the bonding of glutenin and gliadin (gluten proteins) to such an extent that kneading can be completely or nearly completely eliminated in some high-hydration recipes (e.g. no-knead breads). Obviously there are other factors controlling gluten formation, such as pH, fat content, flour protein content, temperature, etc, but definitely water promotes and does not inhibit gluten formation.

Patrick S

Patrick S

Exactly right. High water content actually facilitates the bonding of glutenin and gliadin (gluten proteins) to such an extent that kneading can be completely or nearly completely eliminated in some high-hydration recipes (e.g. no-knead breads). Obviously there are other factors controlling gluten formation, such as pH, fat content, temperature, etc, but definitely water promotes and does not inhibit gluten formation.

Patrick S

Patrick S

Exactly right. High water content actually facilitates the bonding of glutenin and gliadin (gluten proteins) to such an extent that kneading can be completely or nearly completely eliminated in some recipes (e.g. no-knead breads). Obviously there are other factors controlling gluten formation, such as pH, fat content, temperature, etc, but definitely water promotes and does not inhibit gluten formation.

Patrick S

Patrick S

Exactly right. High water content actually facilitates the bonding of glutenin and gliadin (gluten proteins) to such an extent that kneading can be completely or nearly completely eliminated (e.g. no-knead breads). Obviously there are other factors controlling gluten formation, such as pH, fat content, temperature, etc, but definitely water promotes and does not inhibit gluten formation.

Patrick S

Patrick S

Exactly right. High water content actually facilitates the bonding of glutenin and gliadin (gluten proteins) to such an extent that kneading can be completely or nearly completely eliminated. Obviously there are other factors controlling gluten formation, such as pH, fat content, temperature, etc, but definitely water promotes and does not inhibit gluten formation.

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