SC - I'm not proud....HELP!!!!!!!!!!

[Decker, Terry D.]

Gluten is a protein found in wheat and other cereals.  It is always present.
The gluten molecules in wheat flour tends to form strands when moistened and
kneaded, more so than the other cereals.  Over-kneading causes the molecules
to seperate and the strands to break down.
 
The problem in this case is with the protein, not woth the strands.

Bear

> troy at asan.com 
> writes:
> 
> > Okay, so can you give an example of foods that contain 
> gluten and some
> >  that don't? For that matter, wheat contains no gluten 
> unless kneaded
> >  with water
> 
> I'm pretty sure the gluten is always present in wheat, but it 
> is "stretched" 
> when mixed and kneaded with water...  Could be wrong, 
> though... I'm no 
> Wolfgang Puck over here...:)
> 
> Balthazar of Blackmoor