Manitoba: What is it?
Manitoba flour "proper" is a flour obtained from the grinding of wheat grown in the northern regions of America and southern Canada, territories once colonized by the Manitoba tribe of "redskins".
Gluten
Manitoba flour is a flour obtained from a variety of semi-hard wheat, characterized by a high content of glutenin and gliadin. These two peptides, if activated by water, originate gluten, a reticular and elastic protein that incorporates the leavening gases allowing the "growth" of the doughs, with the formation of the typical appreciable bubbles in the spongy structure of bread and other leavened products.
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