Coagulation of Proteins

Gluten and egg proteins are the proteins primarily responsible for the structure of most baked goods. They provide this structure only when they are heated enough to coagulate, or become firm. Recall that proteins consist of molecules in the form of long chains. This process begins slowly at 140° to 160°F(60° to 70°C). Gradually these chains bond to each other to form a solid structure. To visualize this process, think of eggs, which are liquid when cold but become firmer as they are heated, until they are quite solid.