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The Essential Home-Ground Flour Book by Sue Becker
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Wheat
Wheat is the worlds most important grain
crop. Wheat is important not only for its nutritional value, but also
for its gluten content. Gluten is the protein of the wheat which, when
properly developed by kneading, will trap and hold the yeast gas in the
bread dough causing the bread to rise. Wheat is the only grain with the
proper amount of gluten to facilitate the rising of bread dough to make
light, soft loaves.
Click here to read Sue's article "A Few Words About Wheat"
Click here to read Sue's article "A Few Words About Wheat"
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