Tag: Gluten formation

Over 40 million Americans report having some form of gluten sensitivity, making its composition a topic of great interest. The common misconception is that gluten exists as a complete substance in flour, but it is actually a composite protein network created through the reaction of two distinct proteins: glutenin and gliadin.

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.