SC - four and twenty blackbirds
Decker, Terry D.
TerryD at Health.State.OK.US
Wed Mar 3 11:57:58 PST 1999
> >The baking has probably coagulated the gluten, so your flour is no good
> for
> >leavened bread. It will certainly work as a thickener
> >Bear
>
> UM, what makes flour work as a thickener is the gluten strands breaking
> and reforming into longer strings. So.... if the gluten has already
> coagulated, how is it then going to be effective as a thickening agent?
>
> franz
>
Starches are also excellent thickeners, which is why potatoes, breadcrumbs
and arrowroot work. As long as the flour hasn't been burnt, the starch
should be a usable thickener.
Bear
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