[Sca-cooks] Maslin recipes for bread machines?
t.d.decker at worldnet.att.net
Thu Feb 14 10:26:27 PST 2008
Rye has gluten in the form of gliadin, which does form a protein structure
that helps trap CO2. What it does not have is glutenin, which forms the
bueatiful long strands you find in wheat bread.
> 100% rye bread has no gluten, it relies on various starch complexes
> for its structure and not protein. This results in a soft dough that
> produces a loaf that has a lot softer texture than a wheat bread.
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