Bread, Cereal, Grains: Working Characteristics

Understanding the working characteristics of bread, cereal, and grains, such as gluten levels, is crucial for optimal food preparation and cooking methods.
Gluten, found in wheat, barley, and rye, contributes significantly to the texture and structure of many baked goods.
Kneading dough promotes gluten development and provides elasticity, enabling dough to rise.
Gluten-free grains like rice are ideal for individuals with gluten sensitivities or celiac disease.
Different grains contribute various cooking properties, influencing the final quantity and quality of the dish.
Short-grain rice absorbs liquids and releases starch, making it ideal for risotto, while long-grain rice is suitable for pilafs and side dishes due to its fluffy texture.
Grains like oats and barley can be used as thickeners in soups and stews owing to their gelatinisation abilities.
Understanding these characteristics is crucial when experimenting with recipes or substituting ingredients to achieve a successful dish.