Controlling Gluten Strength Not all baked goods benefit from a strong, elastic gluten. It’s desirable in yeasted breads, bagels, and in puff pastry; but it gives an undesirable toughness to other forms of pas- try, to raised cakes, griddle cakes, and cook- ies. For tender preparations, bakers intentionally limit the development of gluten.
Controlling Gluten Strength Not all baked goods benefit from a strong, elastic gluten. It’s desirable in yeasted breads, bagels, and in puff pastry; but it gives an undesirable toughness to other forms of pas- try, to raised cakes, griddle cakes, and cook- ies. For tender preparations, bakers intentionally limit the development of gluten.
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