Gluten is the stretchy stuff that traps the flatulence given off by the yeasts as they ingest & digest carbs in the dough. Our US flour is softer than Canadian & European flours - less gluten. Our flour makes great biscuits, pastries & cakes but needs some more gluten to make great bread.
The vitamin C has 2 benefits:1. natural preservative effect to keep bread fresh; 2. Yeast (like primates) need to ingest vitamin C so they yeast get a nutritional boost from its presence.
Hodgson Mills brand has both & I like it like that. Too fiddly to do the gluten & then mess with crushing tablets...
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