Tag: Bread structure

According to the Celiac Disease Foundation, approximately 1 in 100 people worldwide are affected by celiac disease, an autoimmune condition triggered by the ingestion of gluten. But for those who don't have this sensitivity, what is the protein in bread called that contributes to its classic texture and structure? The term for this protein network is gluten, which is formed from two main components in wheat flour: glutenin and gliadin.

Over 70% of commercial bread improvers contain a complex blend of enzymes and emulsifiers, making them fundamentally different from vital wheat gluten. While both are used to enhance bread, a bread improver is a multi-component solution, whereas vital wheat gluten is a single, concentrated protein.