Wheat flour dough

Wheat flour dough is a mixture created by combining wheat flour with water, sometimes with added ingredients like salt or yeast. The gluten proteins in wheat flour develop upon mixing and kneading, giving the dough elasticity and strength. This allows the dough to stretch without tearing and traps air or gases, which helps baked goods like bread rise. The process of kneading aligns the gluten proteins, contributing to a chewy texture and structure in the final product. Different flours and hydration levels produce varying dough characteristics, suited for specific baked goods.