What does gluten do in bread dough?

Gluten plays a crucial role in bread dough, contributing to its structure, texture, and overall quality. Here's how:

1. Structure and Elasticity:

* Glutenin and Gliadin: Gluten is formed by the interaction of two proteins found in wheat flour: glutenin and gliadin. When water is added to flour, these proteins bind together, forming long, elastic strands called gluten.

* Network Formation: The gluten strands create a complex, three-dimensional network throughout the dough. This network provides the dough with its structure, allowing it to rise and hold its shape.

* Elasticity and Resilience: The elasticity of the gluten network enables the dough to stretch and expand during kneading and fermentation. This elasticity is crucial for trapping carbon dioxide gas produced by yeast, which helps the bread rise.

2. Texture and Mouthfeel:

* Chewiness and Resilience: The gluten network gives bread its characteristic chewiness and resilience. The more developed the gluten, the chewier the bread will be.

* Crumb Structure: The gluten network also influences the crumb structure of bread. Well-developed gluten results in a bread with a consistent, open crumb, while under-developed gluten can lead to a dense, compact crumb.

3. Other Functions:

* Water Absorption: Gluten acts as a sponge, absorbing water from the dough and creating a cohesive mass.

* Flavor Development: The interaction of gluten with other components of the dough, like starch and enzymes, plays a role in developing the flavor and aroma of the bread.

In Summary: Gluten is essential for the structure, texture, and overall quality of bread. It provides the dough with its elasticity, allows it to rise, and contributes to the chewiness and crumb structure of the final product.