What are the best tips for making whole grain dough?

pastry, which is made of whole grain dough, has a clear color and taste. Those that are made only of whole grain flour are flat and thick with a solid, compact structure of the crumb. The reason is that whole grain flour contains less gluten than versatile flour or flour. Wholemeal products often taste better and tend to have a lighter, flourishing texture when only half of the universal flour in the recipe is replaced by wholemeal flour. Adding a small amount of versatile flour or dough flour to the whole grain recipe of the dough ensures that the dough has enough gluten to rise while baking.

gluten is a source of the overall structure of the dough and creates a soft, chewing texture in the finished pastry. It is a protein that collects together in long strands to make the dough elastic - it emerges back when stretched. Gluten throughout the grain is formed during the kneading process that can be done manually or with a kitchen robot.

In the production of whole grain dough, mix it thoroughly until it comes out of the sticky, careless clutter on the smooth elastic ball of the dough. When the whole grain reaches this phase, it will not be sticky anymore, because it correctly created gluten springs. You want to check the dough for the right gluten formation, lift a small piece of dough, stretch it between your fingers and hold it to the light. If they form a thin membrane through which light can shine, the whole grain is ready for baking.

Use wholemeal flour for pizza or cake to make whole grain dough. Flour The dough is made of wheat, which has a higher gluten content than all purpose flour. This gives the pastry a solid texture.

The whole grain flour contains torso and the core of the grain that retain natural oils of the plant. These natural oils have disintegrated over time and can go to the bay. Storage of wholemeal flour in an airtight container in the freezer will prevent this from happening. If wholemeal flour smells "off" or bARVA is not the same as when it was purchased, do not cook with it, because they are signs of forging.