Question

1. Bethany presented on gluten-free bread. She mentioned several differences between gluten-free breadmaking and traditional breadmaking. Create a table showing the differences in mixing time, dough consistency, fermentation/proofing, shaping, baking time, and shelf-life between gluten-free and wheat-based breads.

Answer 1

Hi Answer:

	Gluten-free Bread	Wheat bread
Mixing Time	Less mixing time required as gluten is absent in these breads so only little mixing is required to mix xanthan gum to flour.	More mixing time require for the better dough consistency.
Dough consistency	No gluten so no need of kneading, in gluten free bread xanthan gum is added to flour to get consistency.	Need kneading to develop gluten proteins which form elastic dough.
Fermentation/ proofing	In the absence of gluten the fermentation is very slow and require more time.	Higher the gluten in wheat flour so fermentation is faster.
Shaping	In gluten free bread scoring and shaping is not really practicable as it’s not possible to get a taught skin on the dough.	Its easy to make any shape of wheat bread as per requirement as the upper skin of dough is easily formed.
Baking time	20-30 minutes	25-45 minutes
Shelf life	3-4 days at normal room temperature	5-7 days at normal room temperature.