What Is Gluten
Gluten is a substance made up of proteins present in wheat flour;it gives structure and strength to baked goods.
In order for gluten to be developed, the proteins must first absorb water. Then, as the dough or batter is mixed or kneaded, the gluten forms long, elastic strands. As the dough or batter is leavened, these strands capture the gases in tiny pockets or cells, and we say the product rises.When the product is baked, the gluten, like all proteins (see p. 65), coagulates or solidifies and gives structure to the product.
Continue reading here: How Does The Baker Control Gluten
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