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Gluten in baking
Gluten is the protein in wheat flour.     Understanding gluten is key to many aspects of baking.  It is a strange and wonderful revelation when gluten is extracted from a dough.  Once you have seen it you can comprehend the techniques and processes that either promote or reduce gluten development.  

 

 

 

 

 

 

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Gelatinisation

Gelatinisation 

The understanding of thickening and cooking of starchy foods.

Gelatinisation is key to learning when making sauces. The application of gelatinisation covers many dishes and cuisines.

 

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Key Words