[Sca-cooks] Vinegar in Rye Bread

Terry Decker t.d.decker at worldnet.att.net
Thu Sep 27 04:39:04 PDT 2007

> Vinegar is sometimes used in pie crust to relax the gluten.
> http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.pastry/Pastry.cfm
>>Add one teaspoon of vinegar or lemon juice as part of your liquid for each 
>>cup of flour in pastry and pie dough recipes. This won't affect the flavor 
>>but will result in more tender baked products.
> It might be a dough conditioner to make the heavy dough easier to handle. 
> I made 16 loaves of rye bread last Friday, for feast, I know exactly how 
> hard it is to knead.
> Ranvaig

The gluten in rye is gliaden, where in wheat it is gliaden and glutenin. 
The objective in pie dough (IIRC) is to keep the glutenin from forming the 
long strands.  When making bread you want the strands of gluten to trap the 
CO2 from the yeast.

Conditioner?  Maybe, but I tend to doubt it.


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