MIXING AND GLUTEN

Gluten is a substance made up of proteins present in wheat flour. It gives structure and strength to baked goods.

In order for gluten to be developed, the proteins must first absorb water. Then,as the dough or batter is mixed or kneaded,the gluten forms long,elastic strands. As the dough or batter is leavened, these strands capture the gases in tiny pockets or cells, and we say the product rises.

When proteins are heated, they coagulate.This means they become firm or solidify. You are familiar with this process in the case of eggs, which are liquid when raw but firm when cooked.

This process is also important in baking.When dough or batter is baked, the gluten,like all proteins,coagulates or solidifies and gives structure to the product.