Alan Davidson

Gluten

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Gluten a substance found in wheat, which gives bread its texture. It consists of two proteins, glutenin and gliadin. Wheat also contains two other proteins, albumin and globulin, which are soluble in water and dissolve when the flour is wetted.

The molecules of glutenin are in the form of long chains, those of gliadin shorter. When dough is kneaded, the long glutenin molecules are pulled out straight. The shorter gliadin molecules make links across the strands, so that the gluten forms an elastic network. The change in texture as this happens can be felt. When the bread is baked the gluten coagulates and becomes firm, giving the distinctive fibrous structure of bread.