那種是取代高筋粉的無麩質麵粉?
Which gluten-free flour can replace bread flour?
這是一個顧客常問的問題，到底什麼無麩質麵粉能取代高筋小麥粉呢？（或低筋粉）
首先，這個問題本身就是有問題。接下來會解釋一下。
什麼是麩質？
麩質 (Gluten) 是一種可在小麥（wheat）、大麥（barley）及黑麥（rye）找到的蛋白質，中文譯名包括小麥麩質、麵筋、麥膠蛋白、小麥蛋白等。麩質就是「高筋粉」和「低筋粉」的「筋」。
無麩質就是沒有「筋」，那何來直接取代呢？
麩質的作用
當小麥中的麩質通過捏合或混合過程伸展時，它們形成很小的口袋，然後可以通過膨鬆劑釋放的氣體使其膨脹。 當這些氣袋膨脹時，麵團膨脹或上升。
而且由於麩質是一種蛋白質，它在加熱時變硬 - 就像我們烹飪時蛋中的蛋白質變硬一樣。 麵筋分子的這種硬化使麵包能夠保持其形狀並賦予其堅固的質地。麩質就是麵團的柔軟骨架。麵團混合或揉成的越多，麵筋的發育越多。 這就是為什麼我們將麵團混合成蛋糕或糕點的時間比硬皮法式捲更短。
Role in Baking
Without gluten, baked goods won't hold their shape. That's why wheat flour is used in baking. When the glutens in wheat are stretched out through the kneading or mixing process, they form little pockets which can then be inflated by the gases released by the leavening agent. When these air pockets inflate, the dough expands or rises.
And since gluten is a protein, it hardens when it is heated—just like the protein in an egg hardens when we cook it. This hardening of the gluten molecules is what allows the bread to hold its shape and gives it its firm texture.
The more the dough is mixed or kneaded, the more the glutens develop. That's why we mix the dough for cakes or pastries for a shorter time than for crusty French rolls.
Interaction With Fat
In baking, fats interfere with gluten development process. Cookies are more crumbly than bread because they've got more fat in them. What happens is that the fat molecules surround and literally shorten the strands of gluten so that they can't stretch out as much. That's where we get the name "shortening" as well as shortbread cookies.
Gluten and PastaGluten is also a key component in foods that aren't baked, like pasta. The gluten is what gives the pasta its firm texture. Strong flours such as those made from durum wheat are good for making pasta because of their high gluten content. Pasta made from low-gluten flour would be too soft and mushy.
Is it Possible to Bake Without Gluten?
Gluten provides structure and chewiness, but it's also the only way to create light, airy baked goods. That's because, without gluten, bread won't rise. This is why, if you've ever tried gluten-free bread, they're so heavy and dense. They're really just lumps of starch.
首先，這個問題本身就是有問題。接下來會解釋一下。
什麼是麩質？
麩質 (Gluten) 是一種可在小麥（wheat）、大麥（barley）及黑麥（rye）找到的蛋白質，中文譯名包括小麥麩質、麵筋、麥膠蛋白、小麥蛋白等。麩質就是「高筋粉」和「低筋粉」的「筋」。
無麩質就是沒有「筋」，那何來直接取代呢？
麩質的作用
當小麥中的麩質通過捏合或混合過程伸展時，它們形成很小的口袋，然後可以通過膨鬆劑釋放的氣體使其膨脹。 當這些氣袋膨脹時，麵團膨脹或上升。
而且由於麩質是一種蛋白質，它在加熱時變硬 - 就像我們烹飪時蛋中的蛋白質變硬一樣。 麵筋分子的這種硬化使麵包能夠保持其形狀並賦予其堅固的質地。麩質就是麵團的柔軟骨架。麵團混合或揉成的越多，麵筋的發育越多。 這就是為什麼我們將麵團混合成蛋糕或糕點的時間比硬皮法式捲更短。
Role in Baking
Without gluten, baked goods won't hold their shape. That's why wheat flour is used in baking. When the glutens in wheat are stretched out through the kneading or mixing process, they form little pockets which can then be inflated by the gases released by the leavening agent. When these air pockets inflate, the dough expands or rises.
And since gluten is a protein, it hardens when it is heated—just like the protein in an egg hardens when we cook it. This hardening of the gluten molecules is what allows the bread to hold its shape and gives it its firm texture.
The more the dough is mixed or kneaded, the more the glutens develop. That's why we mix the dough for cakes or pastries for a shorter time than for crusty French rolls.
Interaction With Fat
In baking, fats interfere with gluten development process. Cookies are more crumbly than bread because they've got more fat in them. What happens is that the fat molecules surround and literally shorten the strands of gluten so that they can't stretch out as much. That's where we get the name "shortening" as well as shortbread cookies.
Gluten and PastaGluten is also a key component in foods that aren't baked, like pasta. The gluten is what gives the pasta its firm texture. Strong flours such as those made from durum wheat are good for making pasta because of their high gluten content. Pasta made from low-gluten flour would be too soft and mushy.
Is it Possible to Bake Without Gluten?
Gluten provides structure and chewiness, but it's also the only way to create light, airy baked goods. That's because, without gluten, bread won't rise. This is why, if you've ever tried gluten-free bread, they're so heavy and dense. They're really just lumps of starch.