KotiChef

Gluten is the foundation of structure in bread and other baked goods, but it doesn't exist in flour on its own. Instead, it forms when two proteins present in wheat flour, glutenin and gliadin meet water. The water allows them to unfold from their tight storage shapes and begin to interact with each other. Imagine thousands of springs and strings becoming intertwined, creating a flexible yet strong web throughout your dough.

But water alone isn't enough. These proteins need physical manipulation - kneading or mixing - to fully develop their gluten potential. As you work the dough, the proteins begin to align and form bonds with each other, creating the strong network structure. This network structure is capable of trapping air bubbles and providing structure to your dough. Without gluten, your dough stays flaky.

Understanding this fundamental process gives you the power to control texture in your baking, whether you're aiming for the perfect chewy bagel or the most tender cake.