Gluten Definition

Gluten is an elastic, sticky substance that results when specific proteins in flour, namely glutenin and gliadin, are mixed with a liquid.

Kneading activates gluten development. Before mixing and kneading, the gluten does not exist.

When the gluten in dough is kneaded correctly, a strong and highly developed gluten network forms, which traps the carbon dioxide produced during fermentation.

Check our gluten in pizza article for more information.

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