Tag: Dough

Did you know that whole wheat flour can absorb significantly more liquid than white flour, thanks to its high bran and fiber content? Knowing how much extra water to add for whole wheat flour is key to avoiding dense, heavy baked goods and achieving the tender crumb you desire.

Over 1% of the world's population suffers from celiac disease, a condition requiring a strict gluten-free diet. Gluten, a protein vital for texture and elasticity in traditional baked goods, must be replaced by other ingredients, making starches a crucial component in recreating beloved recipes.

The question 'Does pizza have starch in it?' is answered by looking at its ingredients, where wheat flour is a refined starch. This article provides a deep dive into the starch content of pizza and its impact on your body.

With some chain restaurant and frozen pizzas containing half a day's worth or more of sodium in a single serving, many people are left asking: **why is pizza so high in salt?**. The answer lies in how every component, from the dough to the toppings, contributes to a surprisingly high cumulative sodium total.

According to the American Heart Association, a single slice of pizza with just a few toppings can contain over 1,000 mg of sodium, which is more than 50% of the daily recommended amount. The pervasive presence of salt in its multiple components is the primary reason why a pizza is salty, contributing to its savory flavor but also its potential health risks.

According to a 2022 analysis, some scientists question the direct link between dietary cholesterol and blood cholesterol, suggesting saturated fat has a greater impact. This nuance is critical when asking: does pizza dough increase cholesterol? The short answer is no, but the real impact lies in the type of dough and, more significantly, the toppings used.

Over 40 million Americans report having some form of gluten sensitivity, making its composition a topic of great interest. The common misconception is that gluten exists as a complete substance in flour, but it is actually a composite protein network created through the reaction of two distinct proteins: glutenin and gliadin.

When flour is mixed with water, two proteins, gliadin and glutenin, combine to form a network of fine, stretchy strands known as gluten. Understanding exactly what is the purpose of gluten in bread is the key to creating a lofty rise and satisfyingly chewy crumb.

Bread has been a staple of the human diet for thousands of years, with leavened bread tracing its roots back to ancient Egypt. So, are gluten and leaven the same? While they both play critical roles, they are fundamentally different, with one providing structure and the other lift.

According to baking and brewing science, yeast cells require a minimum water activity level of around 0.65 to perform their metabolic functions, highlighting water's fundamental role in waking them from a dormant state. This crucial liquid is far from a neutral component, as its properties dictate the speed and success of fermentation.