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Article: Here's lookin' at chew, Using bread flour helps give rise to chewy cookies
- Article from:
- Sunday Gazette-Mail
- Article date:
- September 28, 2003
- Author:
CopyrightCopyright 2003 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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OATMEAL cookies should be chewy. But rare is the oatmeal cookie
recipe that delivers that toothsome, oaty chewiness. So how to attain
perfection? Bread flour. But not bread flour alone.
Anyone who bakes much can tell you: Bread flour has more gluten, a
wheat protein that forms the elastic network that makes dough
stretchy when you knead it. It forms the skeleton that traps yeast
bubbles in bread dough, making the bread rise high and hold its shape
when baked.
It stands to reason that bread flour would form this stretchy,
chewy elastic network in cookies, too. And it kind of does. But you
can't just substitute bread flour for the all-purpose flour in your
cookie recipe and expect your ...