Why We Need Gluten In Baking?

Posted on June 2nd, 2011 by Bread making machines in Bread Making Resources

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Gluten in bread making helps to define the volume and shape of your baked goods. Gluten helps our yeast leavened dough retain the gases which are produced during fermentation.  Without it, dough does not expand well during the baking process.

It is formed when water is added to flour causing the proteins (gliadin and glutenin) to swell as it absorbs gluten - bread making machines
water.  Think of Gluten as one of the three main baking building blocks with starch and egg proteins being the other two.  During the bread making process, Gluten is developed by kneading and the final proof.  Although kneading is still preformed by hand in many parts of the world, there are several bread making machines today which can also help with the task.

Creative Commons License photo credit: smith_cl9

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