What is glutinization?

Glutinization refers to the process of adding gluten, a protein found in wheat, rye and barley, to a food product to improve its texture, elasticity, and moisture retention. It is commonly used in the production of bread, pasta, and other baked goods.

When wheat flour comes into contact with water, the gluten proteins, glutenin and gliadin, interact and form a network that traps gas during the fermentation process, resulting in a dough with a chewy texture and elasticity. This network also helps to hold the structure of baked goods and prevents them from becoming crumbly.

Glutinization is an important process in baking, as it contributes to the overall quality and texture of the final product. The amount and type of gluten in a flour, as well as the mixing time and hydration level, all influence the degree of glutinization and the resulting characteristics of the baked goods.