The role of gluten in baking

Wheat flour contains gliadin and glutenin, which in the presence of water and additional kneading and mixing bind together into a flexible network which is called gluten.  This network of proteins is responsible for our pastry to hold its shape and contributes to is textural and physical characteristics. Therefore it is essential to control the development of this Gluten network.

hungsblog | Nguyen Hung Manh | Dresden
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