Role of gluten in bread making

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Role of Gluten in bread making-

Gluten is a protein found in wheat, barley, rye and triticale (a cross between wheat and rye). Wheat gluten is composed of mainly 2 types of proteins ,the glutenin and gliadins .Wheat flour is mixed with water, the gluten swells to form a continuous network of fine strands. This network forms the structure of bread dough and makes it elastic and extensible. Gluten is formed during kneading of bread dough. The quality of gluten in dough is very important. If gluten is too weak it can't stretch in thin films around the air bubbles produced during fermentation. The gas bubbles would swell and burst ,causing the loaf to lack volume. As bread bakes ,the gluten protein coagulates. Without gluten ,baked good won't hold their shape. Gluten helps dough to rise and lends shape and a chewy texture to breads. To replace gluten ,you will need to use other thickeners like xanthan gum or guar gum in baking.

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