Concept of Bread Making – Defining Gluten Formation with Functioning

How bread Formed? What is the concept of bread formation? These might be the questions arising in your mind while eating bread. What are the holes formed in the texture of bread and how they formed?

Well this post will clear your doubts regarding bread manufacturing.

Concept of Bread Making and Defining Gluten Formation

Bread relies on gluten for its unique texture. When wheat flour is mixed with water and kneaded, the glutenin and gliadin proteins present in the flour not only bond with the water but also link and crosslink with one another, forming sheets of a flexible, resilient film called gluten.

Also Read: Functions of Gluten in Bakery Products

Gluten traps air and gases formed by yeast, causing bread to rise. As the yeast feeds on the sugars, it produces both alcohol and carbon dioxide. The carbon dioxide is released upon contact into the air bubbles, enlarging them. In baking, the alcohol converts to gas, enlarging the bubbles even more, producing oven spring.

Flexible starch granules held in place in the gluten network also bend around the air bubbles.

Also Read: What is the Difference Between Hard Dough & Short Dough?

The gluten protein eventually cooks, releases its water into the starch, and begins to firm. This provides the structural framework for
the loaf of bread. As the starch gelatinizes, it also becomes semi-rigid,giving even more support.

This is the concept of breadmaking in a nutshell.

Leave a Reply