Gluten is a type of protein found
in wheat and a few other grain species.
Most dough recipes include a
liquid ingredient. This is because the gluten absorbs the liquid and then
expands. Through kneading, the expanded gluten becomes flexible and elastic strands like rubber bands.
The gluten bands stick together
creating a matrix which traps the gases produced through fermentation causing
the dough to rise.
As the gluten strands bake, they stiffens to help bread maintain its shape. When the bread is finished cooking, the
gluten strands become springy and give bread its distinctive chewy texture.
To sum it all up, gluten is the
glue in bread dough that holds all the ingredients together.
SOURCES
No comments:
Post a Comment