Semolina is more than just a pizza "ball bearing." Discover the baking science behind durum wheat—from the protein paradox to the magic of damaged starch.

Oils act as tenderiser IN the dough, it coats protein and starch molecules, shortening gluten strands and making the dough more extensible and easier to stretch. It also affects crust colour and flavour.

Oils act as tenderiser IN the dough, it coats protein and starch molecules, shortening gluten strands and making the dough more extensible and easier to stretch. It also affects crust colour and flavour.