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.« Back to Glossary Index