Is excess gluten formation a problem in cornbread? Why?!


Question: No not all
Two reasons :
The two proteins needed to create gluten ;glutenin and gliadin are found primarily in wheat and to a lesser extent in some other cereals
but not corn
The mixing method for cornbread-make a batter - is not conducive to gluten development

Answers: No not all
Two reasons :
The two proteins needed to create gluten ;glutenin and gliadin are found primarily in wheat and to a lesser extent in some other cereals
but not corn
The mixing method for cornbread-make a batter - is not conducive to gluten development


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