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.


  • Gives the dough strength and elasticity.


  • 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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s