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