Knead to Know: Dough

Flour contains the gluten-forming proteins gliadin and glutenin. When these proteins are hydrated during mixing, they create a network known as gluten.

Gliadin is responsible for the flow and extensibility of the dough, and glutenin provides elastic properties. Together they form the typical visco-elastic properties vital to bread-making. During mixing, these bonds become strong enough to trap gas and form bubbles, which then expand during fermentation.

Katie-Joy Woods, bakery technologist, Campden BRI

Campden BRI provides technical support to the food, drinks and allied industries worldwide. Its activities are built on a programme of industrial relevant research and innovation steered by industry. See campdenbri.co.uk or telephone 01386 842000

Want more stories like this in your inbox?

Sign up for our FREE email newsletter

My Account

Promotional Features 

Most read

Social

Calendar

See all events