Question

How does Amylose and Amylopectin contribute to the formation of structure and/or texture in a gluten-free muffin recipe?

Answer 1

Usually gluten is used in making bread or muffins. Gluten is a protein and when mixed with water it can swell and can form a continuous network of fine strands and give an elastic structure for the bread. This gives structure for the bread and makes it extensible. In a gluten free muffin recipe usually amylose and amylopectin is used . This has the same effect as gluten. Amylose and amylopectin are chains of glucose molecules which stay together and form a crystalline structure. They are insoluble in cold water because of crystalline structure but when heated they help in gellification. This provides structure for the muffin and helps in making it elastic and extensible.