What happens when gluten is baked?

1. Glutenin and Gliadin Bond:

* Before baking, gluten exists as separate proteins: glutenin and gliadin.

* Heat and moisture cause these proteins to form long, interconnected chains called gluten.

2. Gluten Network Forms:

* The gluten chains entrap air bubbles created by leavening agents (like yeast or baking powder).

* This network gives the dough its elasticity and ability to rise.

3. Structure and Texture:

* As the dough bakes, the gluten network further strengthens, giving the baked good its shape and structure.

* The amount of gluten development influences the texture of the final product. More gluten creates a chewier texture, while less gluten results in a softer texture.

4. Gluten Changes:

* The heat also denatures the gluten proteins, making them more stable.

* This helps the baked good hold its shape and prevents it from collapsing.

5. Browning and Flavor:

* The Maillard reaction, a chemical process that occurs during baking, contributes to the browning and flavor development of the baked good.

* This reaction involves the interaction of sugars and amino acids (found in gluten), leading to the creation of complex flavors.

In summary, baking gluten:

* Creates a strong, elastic network that gives dough its structure and rise.

* Denatures proteins, making the baked good stable and hold its shape.

* Contributes to browning and flavor development.

Note: The specific outcome of gluten during baking depends on factors such as the type of flour, the amount of water, the temperature, and the duration of baking.