Timeline for How does salt dough work?
Current License: CC BY-SA 3.0
9 events
| when toggle format | what | by | license | comment | |
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| May 1, 2017 at 9:21 | vote | accept | user2630147 | ||
| Jan 9, 2017 at 18:19 | vote | accept | user2630147 | ||
| Jan 9, 2017 at 18:19 | |||||
| Jan 8, 2017 at 16:22 | history | edited | Karl | CC BY-SA 3.0 |
added 107 characters in body
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| Jan 8, 2017 at 16:16 | comment | added | Karl | I'd hope the epidemic completely moves to the Christmas tree. Certanily wouldn't bother me there. ;-) This wp article is quite confusing, i'm not sure what they try to teach. I'd have to read up again on the starch network before expanding the answer. | |
| Jan 8, 2017 at 14:53 | comment | added | user2630147 | Thanks again Karl, that's very interesting. The idea of gluten free salt dough is certainly amusing, perhaps the gluten intolerance "epidemic" will spread to Christmas trees... Could you perhaps edit your answer to elaborate on the formation of the starch network? Are we talking about starch gelatinisation? en.m.wikipedia.org/wiki/Starch_gelatinization | |
| Jan 8, 2017 at 14:31 | comment | added | Karl | I guess for salt dough, it's not important, and rice flour (gluten-free) would also do nicely. | |
| Jan 8, 2017 at 14:27 | comment | added | Karl | The gluten is afaik important during baking, when the leavening agent produces CO2 bubbles. These pop (coalesce) very quickly without he gluten network, which stabilises the dough. It's an effect called strain hardening. Expanding bubbles stretch molecules at their surface. That's why bakers like wheat: High gluten content. While the dough sets during baking, the previously partially dissolved starch macromolecules form a second, stiffer network. | |
| Jan 8, 2017 at 11:07 | comment | added | user2630147 | Thanks Karl, definitely helpful though your explanation is somewhat at odds with my (very limited) knowledge of how bread works. As I understand it, in bread the starch acts as the filler with some being turned to glucose to "feed" the yeast. The binder in bread is the glutens, which as well as being very long are able to bond with each other, forming the strong stretchy gluten web, which is somehow effected by the presence of salt ions in the water, though at much lower concentrations than here. | |
| Jan 8, 2017 at 4:45 | history | answered | Karl | CC BY-SA 3.0 |