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Pregelatinized Dough's

Brendan_Lee_56950

As i'm recipe testing dumpling dough recipes, i've come across several older recipes that call for making the dough with boiling water in an attempt to gelatinize a good amount of the starch before making the dough.

Couple of questions I have:

Does the pregelatinizing process impact gluten development? If so, in what way?

What is the benefit/cons of doing it this way?

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Brendan_Lee_56950

So the dough worked very well. It wasn't noticeably more/less chewy than a traditionally made dough but overall it felt easier to work with in terms of texture. It was more soft feeling and easier to roll through the machine even though it still had the same chew.

Brendan_Lee_56950

I just finished kneading a hot water dough, I'll take some notes on the texture difference. It definitely feels much softer when kneading. It has a lot less spring compared to a regular water only dough after about 5 minutes of kneading

The other thing I guess I should mention is that the process is not like a choux dough but rather just adding boiling water to the flour and bringing it together as a dough so how much of the starch gets gelled is really up for debate as well

Chris_Young_80640

Hmmm, this is pretty interesting. I've looked at a bunch of my technical baking books and can't find anything on how pregelatinizing the start will impact gluten development. I would certainly expect boiling the dough to cause some differences because you're effectively heat shocking the gliadin and glutenen proteins at the same time as you're pregelatinizing the starch.

Perhaps you can try it both ways and share your results? I for one would be very interested in what you learn.