Part
Gluten
You might say: stretchy dough, gluten network
A stretchy protein network that forms when wheat's glutenin and gliadin proteins meet water and are worked.
- What it does
- Traps the gas from fermentation, so the dough rises and holds its shape.
- Ask
- Is the gluten strong enough to hold gas, and extensible enough to expand?
- Trouble
- Too much extensibility with too little elasticity can leave slack dough; too much elasticity with too little extensibility can make dough tight.
What to look for
- Dough stretches thin without tearing
- A smooth, elastic surface after mixing
Connections
- Made by: Mixing
- Measured by: Windowpane test
Sources
- Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 6
During the mixing of wheat-based doughs, gluten is formed. … There are, in fact, two proteins in wheat flour that combine to form gluten—glutenin and gliadin
- King Arthur Baking, A beginner's guide to gluten, A beginner's guide to gluten
When water (or a liquid including water, like milk) is added to these two proteins, they link together, forming gluten.
- King Arthur Baking, A beginner's guide to gluten, A beginner's guide to gluten
This web is capable of trapping gas bubbles; the stronger it is, the more gas it can hold, leading to more air in a baked good and thus a higher rise.
- American Society of Baking, Dough Handling Properties, Dough Handling Properties
For example, hearth breads require good extensibility and good elasticity otherwise the loaves could flatten out rather than bake up high and round.
- American Society of Baking, Dough Handling Properties, Dough Handling Properties
If a dough is too elastic, with very low extensibility and too much resistance to deformation, it will exhibit the following characteristics during processing: Dough mixing: possible undermixing (dough too stiff, tight
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