Gluten

Gluten is a group of proteins found in wheat, rye, and barley that play a key role in bread-making. Gluten itself is not a separate substance but a network that forms when the flour's proteins (glutenin and gliadin) combine with water during the kneading of dough.

This protein network gives the dough two most important properties: elasticity (the ability to return to shape) and extensibility (the ability to stretch). It is thanks to it that the dough holds the gas bubbles released by the yeast, so that the bread rises, becomes porous, and has the characteristic structure of its crumb. The more gluten the flour contains (“strong” flour) and the longer the dough is kneaded, the stronger the network and the springier the item. Understanding the role of gluten is the foundation of baking mastery. It should be remembered that for people with coeliac disease gluten is contraindicated, so there is also a separate gluten-free baking.