What characteristic of modern wheat flour makes it possible to make an elastic yeast-fermented dough?

The key characteristic of modern wheat flour that allows it to make an elastic yeast-fermented dough is its high gluten content.

Here's why:

* Gluten: Gluten is a protein complex formed from glutenin and gliadin, which are found in wheat flour. When flour is mixed with water, glutenin and gliadin interact to form a network of long, elastic strands.

* Elasticity: This gluten network is what gives dough its elasticity, allowing it to stretch and hold its shape. This is crucial for yeast-fermented dough because:

* Trapping CO2: Yeast produces carbon dioxide during fermentation, which inflates the dough. The elastic gluten network holds the gas bubbles, creating a light and airy texture.

* Holding shape: The elasticity also allows the dough to maintain its form during kneading and shaping, preventing it from collapsing.

Modern wheat varieties have been bred for high gluten content, which is why they are often preferred for bread making. While traditional wheat varieties may have lower gluten content, resulting in denser breads, modern wheat flour's elasticity is essential for making light, airy, and flavorful yeast-fermented dough.