Tag: Dough science

The term 'gluten' is derived from the Latin word for 'glue,' a perfect descriptor for its adhesive nature. Yes, gluten is a sticky protein, formed when water activates two specific proteins in wheat flour, resulting in a cohesive, elastic dough.

According to bakers, boosting the protein content in flour can dramatically improve dough elasticity, crumb structure, and rise, especially for breads. Learn how can you add protein to flour to enhance your baking with a variety of simple, effective methods.