What Does Gluten Trap in Dough and Baked Goods?
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4 min read
Over 7,000 years ago, ancient civilizations first harnessed the power of wheat to leaven bread, and the key to that rise is gluten. This elastic protein network, formed from the proteins gliadin and glutenin, is what does gluten trap, allowing dough to expand and giving baked goods their signature structure and chewiness.
