gluten development

Gluten development refers to the process where two proteins, glutenin and gliadin, in wheat flour combine when mixed with water. This interaction creates a flexible, elastic network that gives dough its structure and stretchiness. As you knead or work the dough, this gluten network strengthens, allowing it to trap air produced by yeast or baking powder, leading to risen baked goods with a chewy, chewy texture. Proper gluten development is essential for achieving the right texture in bread and other baked products, balancing elasticity and strength for optimal rise and structure.