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Amount of Water

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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
Recall that gluten is not actually present in flour itself. Glutenin and gliadin, which are present in flour as solid chunks of protein, form a gluten network as they hydrate and swell with up to two times their weight in water.
Water hydration is absolutely essential for gluten development. In fact, one way to control gluten development is by adjusting the amount of water in a formula. For example, gluten in pie and biscuit doughs is starved for water; that is, it is not fully hydrated. Because it is not fully hydrated, gluten in these products does not develop completely and the product remains tender.

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