Protein: Gluten formation

Gluten is a general name for all the proteins found in flour.  Two proteins are important when using flour to make baked products.

Glutenin:

  • Gives the dough strength and elasticity.

Gliadin:

  • Binds the dough together into a sticky mass.

In bread-making process:

  1. Water is added.
  2. Water activates gliadin and glutenin.
  3. Dough is kneaded and gluten continues to form, creating a framework.
  4. Yeast in the mixture produces carbon dioxide gas, which is trapped and causes dough to rise.
  5. When gluten is heated it sets or coagulates, giving the bread a springy, light texture.

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