Label
All
0
Clear all filters

The Formation and Development of Gluten

Appears in
top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
Flour itself does not contain gluten. Instead, flour contains two proteins (glutenin and gliadin) that form gluten when water is added. Besides water, gluten requires mixing to form a strong, continuous network.

Gluten is a dynamic system, constantly changing as it is handled, but overall, it becomes strong and stretchy as it is mixed. Glutenin is thought to provide most of the strength, also called tenacity, to gluten, while gliadin provides its stretchiness, or extensibility. Glutenin also provides elasticity to gluten; that is, its ability to bounce back once it is stretched or pressed.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'
The licensor does not allow printing of this title