Making our own gluten (panifarin)

Peace be with you bakers!
maybe I'm posting in the wrong topic, but the information seemed interesting
Gluten is easy to get. When I need to pull noodles on the lagman, I knead the dough without any additives and let it stand for half an hour. Then I pour very cold water into a deep bowl and after dropping a lump of dough into it, I begin to twist and wag it in the water in every possible way. The starch is washed out and practically pure gluten remains in the hands. And on its basis, the required dough is already kneaded.

looked at our website and did not seem to find such information
interestingly, it actually works, and if so, how much
the dough must be twisted and fluffed in water

Then I pour very cold water into a deep bowl and after dropping a lump of dough into it, I begin to twist and wag it in the water in every possible way. The starch is washed out and practically pure gluten remains in the hands

it will take a long time to wash the gluten. It is "to wash" - this is the term used to describe this procedure in the laboratory at grain-receiving enterprises, the obligatory analysis when accepting grain for storage. Itself personally "washed", moonlighting in the summer during school time at the elevator. Long long time. Girls-laboratory assistants on me, a schoolgirl dropped such a tedious job, and I even liked it - after all, they entrusted the "adult" analysis - on a special machine !!! this is not sampling in the bunker!

Peace be with you bakers!
means the method works and those who in their regions cannot buy strong flour can use it
it is clear that it is long and muddy, but as they say in bezrybe ...

Yes, we don't need easy ways! Simple semolina perfectly increases the sticky properties of flour - and without a headache with gluten washing. And how much water is needed !!! yes it will come out gold! potato broth, semolina - much more affordable ways

Peace be with you bakers!
rinishek so it may be so, but the bulk of people when baking still adds gluten-panifarin for germination, etc. if these products can be bought without tension
and somehow not very potato broth and even more semolina \ in my opinion for rye-wheat semolina is heavy and the broth will change the taste \
but here, as an option, maybe not the most sensible

if bad flour add Vitamin C \ ascorbic acid

I had also been planning to try adding ascorbic acid to flour for a long time, - it appeared in my "Ciabatta" mix from the Pekarsky House, which ended long ago.
Only one thing was embarrassing: after all, ascorbic acid is an acid, so maybe you need to add a little?

Tsiganka, how much ascorbic acid do you put on one baking in the KhP?

Peace be with you bakers!
gypsy and my ascorbic acid does not work and tried small
I tried the pills and the big ones have the same result with sugar
meaning that with them what without them
the truth is this is just an experiment for the sake of trying to buy good flour, all the same we have a large selection

Making our own "Panifarin"

Many baking recipes require flour with a higher gluten content, or gluten or panifarin, which is dry gluten. I propose another way to fortify flour with gluten, using gluten, washed and frozen beforehand.

To do this, knead a relatively cool dough.
For example, in a bread maker on dumplings mode.
450 g flour
260 g water
After kneading, let the dough stand for 30-60 minutes to swell the gluten. Then it can be pounded against the table.
Next, pour cold water into a large bowl and start washing the gluten - rinse the dough in water, change the water a couple of times, knead the dough periodically.
As a result, an elastic elastic dough remains, which is raw gluten, washed from starch (when washing, the volume and weight of the dough is significantly reduced). It can be frozen and used as needed to enrich the dough with gluten. What I am doing.

Starch can be separated from water by settling and used, for example, for further processing into high-quality wheat moonshine, but that's another story.

I'm trying to make gluten, let's see what happens. Can this gluten be used immediately or needs to be frozen? I apologize for the stupid question.

You can use it right away, I freeze it for convenience so as not to wash it every time but always have a hand.

[gourmet,]

gourmet, Thank you so much. I've already lathered up the gluten and even used it. The result was very surprising. I did a ciabata, and not only, everything worked out. Pulp with big mouth-watering holes, but I probably shifted the gluten, nor how can I calculate how much washed gluten needs to be added per 100 grams. flour. But in the end I really liked the result.

On the topic of ascorbic acid supplements, why and how much to add.
I don’t remember from which site, but there is a link to Luda (all bakers know her, in my opinion). This quote.
"I have only Prof. Raymond Calvel and Eric Kaiser from French literature on bread. Calvel writes that ascorbic acid accelerates the ripening of the dough, allows you to get a richer bread of a larger size, because the products can be placed more fully and they will not settle (gluten of the dough due to The ascorbic acid is stronger and holds the structure like a tenacious tin soldier.

He also notes that vitamin C supplementation can slightly shorten the fermentation time of bread, BUT at the same time, the time for the production of organic acids in the dough, which determines the flavor of the bread, is also slightly reduced, so it is better not to overdo it with ascorbic and add it (if the flour is weak, etc. p.) in quantities not exceeding 300 mg per kilogram of flour.
In general, you have to get used to adding ascorbic acid to the dough almost always. It strengthens the dough remarkably and then it is a hundred times easier to work with it, to mold products, etc. I just pour a pinch of ascorbic acid powder into the flour or directly into the mixer bowl while it kneads the dough. I do not add ascorbic acid to the dough, there is no need.

For some time now, I also add ascorbic acid, bought at a pharmacy. But girls from America and Canada do not need to do this, since they have flour
initially contains vitamin C "

Actually, you shouldn't get carried away with gluten.
In the west, it has been shoved everywhere and everywhere for a long time to enhance the taste and appearance, as a result, they got a serious disease - a terrible allergy to gluten.
We have lagged behind in this matter, now we are catching up with leaps and bounds. It is put not only in flour products, but also in others - sausage, dairy products, etc.
So be careful.

[1 tablespoon gluten]

This raised the question of how much gluten to add to the dough. I met a recipe (I myself haven’t baked bread yet, I’m just getting ready with the spirit), where such proportions are indicated. For 4 cups of different types of flour (1- rye, 2- coarse unbleached, 1- whole) and half a glass of oatmeal, add a glass of whole flour sourdough, a glass of water and 1 tablespoon gluten (gluten free). True, gluten means purchased.
But maybe this information will be useful to someone.

[Kitty]

Of course, I apologize wildly for my ignorance, but how can I add this washed-up gluten? I mean, into water, flour, at what moment is it solid?

Kitty!
I once accidentally made gluten (later, here on the forum, I discovered that I did it). Her me
divided into pieces, dried, ground on a coffee grinder. Then the powder was added to the dough during kneading.

The other day I tried to make gluten out of sports interest)
From 500 gr. flour, it turned out 64 gr. gluten) has not yet been ground, but has dried it completely.To rinse it is just not a special problem, especially for those who have children, let them play, almost like in plasticine, the main thing is not to eat it all)
But to dry it is much more problematic, it sticks very much.
At a cost ... looked in the internet, without choosing prices 200 gr. - 85 rubles, that is, roughly speaking, the price of what to do what to buy. I don’t know the quality, because in retail there is almost nothing indicated, but I looked at wholesales, mainly Holland and China.
Well, from Holland it is clear, they cook in the kitchen, hang everything in the room) but here is how China with all their scandals that were especially in the milk and so all around the same chemistry shove.