Gluten development
Also searched as: gluten, dough structure, kneading, gluten network
In short: When wheat flour is kneaded with water, two proteins link into an elastic network: gluten.
Like a net made of chewing gum: the more you pull and fold it, the tougher and stretchier it gets. A strong net holds gas bubbles like a balloon.
Simplified model
What happens
contains two proteins, glutenin and gliadin. With water they bond, and through kneading or a long rest they line up into long, stretchy strands. Glutenin gives strength, gliadin makes it stretchy. Fat and sugar slow the network down, salt tightens it.
Why it matters
Bread needs a lot of gluten for its holes and chew. Cakes, shortcrust and pancakes need little so they stay tender.
Rules of thumb
- Bread: knead for a long time or rest for a long time. Time replaces kneading.
- Cakes and muffins: only stir until the flour has disappeared.
- Fat and sugar slow the network down. That is why shortcrust is short.
- Dough that springs back needs a rest; then it can be rolled out.
Levers
4
“Bread dough has to be kneaded long and hard.” It does not. If the dough rests overnight, the proteins line up by themselves. That is how no-knead bread works.
In practice
3
Bread
Strong network wanted: knead until it passes the , or use a long cold prove.
Cakes and baking
Little network wanted: stir briefly, use cold butter and little water.
Pasta
Pasta dough needs a firm network for bite: knead it and rest it for half an hour.
Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Brot, Getreide