Tag: Dough development

Over 85% of the protein in wheat is gluten, a complex network formed from the proteins gliadin and glutenin upon hydration. The primary function of glutenin, in particular, is to provide the vital elasticity and strength that allows dough to be shaped, stretched, and hold its structure during baking.

According to the Institute of Food Science and Technology, gluten is not present in flour until it is combined with water. It is the intricate network of proteins that forms upon hydration and manipulation that creates the viscoelasticity and elasticity in gluten responses, which are vital for baking and food production.

According to baking science, a dough's pH level is one of the most critical factors influencing its final texture and structure. This phenomenon is driven by the fact that the acidity directly affects how gluten proteins form and behave in a mixture, a fundamental concept for understanding how does acidity affect gluten in baking.

According to baking experts, gluten development is a continuous process that occurs throughout the bulk fermentation stage, contributing significantly to a loaf's final structure. This progressive action confirms that, yes, **gluten development continues during fermentation** through both passive and active means.

A remarkable chemical process begins when water is added to wheat flour, transforming a simple powder into a cohesive, elastic dough. This transformation is driven by the specific reaction of the proteins that form gluten when they come into contact with water.