Gluten

Appears in

Published 2022

Definition: When the proteins found in wheat flour (glutenin and gliadin) are hydrated, they bond together, forming what is referred to as gluten. As the hydrated flour is worked more, the gluten strands begin to align, becoming more and more elastic.
Why Gluten Development Matters: Gluten development is what creates the main structure in traditional baked goods. In tender baked goods, such as cakes and flaky pastries, it is important to limit this process so that you don’t end up with a tough baked good. For baked goods leavened with yeast, it is important to really develop the gluten structure in order for the dough to contain the gases that yeast creates over time.
Tips for Managing Gluten Development: The gluten structure becomes stronger and more elastic the more a dough or batter is worked. For delicate baked goods, take care not to overmix the batter or handle the dough too much. In contrast, for bread dough, kneading the dough for an extended period of time will build a strong gluten structure, which is desirable.

Become a Premium Member to access this page

Already a member?

Monthly plan

Annual plan

The licensor does not allow printing of this title