Gluten is a rubber-like substance that is formed by mixing flour with water. Before it is mixed it contains two proteins. In wheat, these two proteins are gliadin and glutenin. Although we use the terms protein and gluten interchangeably, gluten only develops once the flour is moistened and mixed.

Bubbles result from natural and necessary processes involved in making crusts — fermentation and temperature. Sugar and yeast ferment, trapping carbon dioxide and moisture in the dough that expands when heated and causes bubbles of various sizes.

Adding water to flour starts a chemical process that can eventually lead to gluten development. When we grind wheat flour, we destroy the structure of the seed (the cells and organelles), preventing germination. Gluten development occurs when we add water to flour and let the enzymes work as they were intended.

What is gluten and how is it formed? Wheat and other related grains (including barley, and rye) contain a mixture of two proteins glutenin and gliadin. When flour made from grinding these grains is mixed with water the two proteins combine and form gluten.

Cake Flour: The flour with the lowest protein content (5 to 8 percent). The relative lack of gluten-forming proteins makes cake flour ideal for tender baked goods, such as cakes (of course), but also biscuits, muffins and scones.

The reason is that butter can inhibit gluten formation. It ‘coats’ the proteins that would form gluten. You knead the dough first to get gluten, and then add the butter afterward around the already formed gluten. You can add it earlier, you just end up with less gluten and a more tender dough.

Adding butter (unsalted) or oil (olive or vegetable) in small quantities to bread results in a higher rise, a crisper crust, and a longer shelf life. When fat is added in large quantities, such as for brioche, it results in a softer texture and less volume.

No, you shouldn’t be adding butter at this stage, it will take too much kneading and undo the rising. Whatever it is you were baking, just go ahead and bake it this way. There are many breads which don’t use any fat at all. The taste will be different than with butter, but it will still be a good bread.

Softened butter is mixed in only after the dough has been formed and kneaded to develop the gluten. Once the gluten has been formed, it remains intact, and the butter has less effect on its strength. Other brioche recipes add softened butter directly to the flour before the dough is formed.

Oil in dough does several things. It tenderizes the baked product, holds flavors that would otherwise be evaporated, and allows for more “oven spring,” that is, the dough will rise higher during baking.

Yes, and it’s actually a good technique when making enriched bread doughs. Butter, oil, and shortening inhibit gluten development, which is good when making pastry but problematic when making bread.

Handle dough as little as possible, and if it starts to feel warm, pop it in the fridge. Because melted butter has already released much of its water content, it makes the finished treats soft and dense, as well as flavourful. Use it in loaves and brownies.

The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter. Cakes made with butter often taste better than oil cakes.

When butter is properly softened to 65 or 70 degrees, the tiny crystals can effectively surround and stabilize the air bubbles that are generated during creaming. When heated to the melting point, however, these crystals are destroyed.

Basically, palm oil is a quick way to increase the proportion of saturated fat in milk, as opposed to unsaturated fat. The addition of palm oil inadvertently increases the melting point of butter, meaning your butter stays harder at higher temperatures.

There is no research proving why butter is harder, but some dairy consumers are pointing to the increased use of palm oil in cow feed as the culprit. Including palm oil in cow feed is not new, Montrael’s CTV News reported. Some Canadian farmers have used it for about 20 years, since it can increase milk fat production.

“Palm oil given to dairy cows increases the proportion of saturated fat in milk compared to unsaturated fat, thus increasing the melting point of butter,” Charlebois wrote in a recent op-ed. “This explains why butter made from cows fed with palm oil remains difficult to spread at room temperature.”

Hundreds of home cooks responded with similar butter woes. Little research has been done on the true impact of palm oil in dairy, but agricultural experts say butter made from cows fed with palm oil has a higher melting point and, therefore, may be harder to spread at room temperature.

one to two days

Adding palm oil fat to cow feed changes the fatty acid profile of the milk, and shows up in butter that’s less spreadable. Gordon MacBeath, chairman of the Dairy Farmers of P.E.I., said palm fat has been added to dairy cattle diets for years in the United States, the United Kingdom, Australia and New Zealand.

There’s no evidence that butter is harder due to palm supplements in cow feed. The recent controversies over the properties of butter and how dairy cows are fed have become a case study in media attention and the weight of evidence behind it.

But one potential reason has received the most attention: the use of palmitic acid, a substance derived from palm oil that increases the level of saturated fat in dairy products, in feed given to Canadian dairy cows.

Canadian

Van Rosendaal hypothesized there was a change to the fatty acid profile that caused the butter to remain firm at room temperature. “Because of its high melting point it will increase the melting point of butter and affect the texture of cheese.

Lactantia®

Canadian milk and cheese comes from smaller farms, and use of hormones on cows to increase production is not allowed as it is in the US. That makes it more expensive to produce. Also Canada has marketing boards to enable prices to be kept higher, and to provide an adequate living for dairy farmers.

The Cheapest Cities to Live in Canada

• Val-d’Or, Quebec.
• Sarnia, Ontario.
• Prince George, British Columbia.
• Brockville, Ontario.
• Weyburn, Saskatchewan.
• Lévis, Quebec.
• Longueuil, Quebec.
• Saint-Jean-sur-Richelieu, Quebec. Saint-Jean-sur-Richelieu lies on the banks of the Richelieu River at the northern tip of Lake Champlain.

Is It Cheaper to Live in Canada Than the U.S.? Overall, it is cheaper to live in a metropolitan city in Canada than in the United States. Of course, this depends based on the city you are looking at and your income tax bracket.

Eto says the reason B.C. milk has a higher price tag is because its American counterparts are heavily subsidized. “In the United States, over 50 per cent of the input costs that go into producing a gallon of milk are covered by people’s taxes. In Canada that’s not the case,” he told CTV’s Steele on Your Side.