A Tasting of Culinary Science—Gluten

We read and hear about “gluten” all the time, but where does it actually come from? Gluten formation happens when wheat flour is mixed with water, and that’s where the science fun begins. Here you’ll examine the many steps in the gluten process leading up to the formation of gas bubbles that allow for a light, airy loaf of bread. You’ll also learn why some doughs such as whole wheat contain less gluten, and how certain ingredients can prevent gluten formation. Learn more: https://www.ciachef.edu/cia-culinary-... ————————————————————————————————————————————————————— The Culinary Institute of America: https://www.ciachef.edu The CIA at Copia: https://www.ciaatcopia.com CIA Restaurant Group: https://www.ciarestaurantgroup.com CIA Food Enthusiasts programs: https://www.ciafoodies.com Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.