Author Topic: toasting flour  (Read 641 times)

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Offline nick57

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toasting flour
« on: February 25, 2013, 06:19:31 PM »
I was wondering of anyone had tried using toasted flour for a pizza crust? It has a great flavor, but was wondering what effect toasting would have on the flour. Would I get a good rise and texture, or would it change the dough so much that dough that was slack and no rise. I may make a small personal pizza to see what happens.


Offline Pete-zza

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Re: toasting flour
« Reply #1 on: February 25, 2013, 06:32:46 PM »
Nick,

For your information, this is something that came up before, at http://www.pizzamaking.com/forum/index.php/topic,18103.msg175521.html#msg175521.

Peter

Offline nick57

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Re: toasting flour
« Reply #2 on: February 25, 2013, 07:37:48 PM »
Thanks for the info! I think I'll try a light toasting and make a NY style to see what the flavor is like. Not expecting much, but it will be a fun experiment.


Offline TXCraig1

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Re: toasting flour
« Reply #3 on: February 25, 2013, 11:09:17 PM »
It can't be good for the protein.
Pizza is not bread.

Offline The Dough Doctor

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Re: toasting flour
« Reply #4 on: February 26, 2013, 03:55:34 PM »
Craig;
You're right, the heating/toasting of the flour will most likely denature the protein, rendering it incapable of developing "gluten".
Tom Lehmann/The Dough Doctor