Summary :

Gluten formation is essential for the structure, texture, and volume of bread. The interaction between gliadin and glutenin proteins, facilitated by hydration, kneading, and fermentation, creates a gluten network capable of retaining gas and contributing to the dough’s elasticity and extensibility. The development of this network directly impacts bread quality, including its texture and volume, making gluten formation a key factor in bread baking.

Key References :

Shewry, P. R., et al. (2003). Wheat gluten proteins. In Wheat Chemistry and Technology (pp. 297-348). AACC International.

Morris, V. J. (2002). The structure of gluten proteins: implications for the baking process. Trends in Food Science & Technology, 13(2), 56-63.

Bechtel, D. B., et al. (2007). The biochemistry and biophysics of wheat gluten. Cereal Foods World, 52(4), 134-139.

Tosi, P., et al. (2015). Influence of dough mixing on bread quality: the role of gluten. Food Research International, 76, 17-28.

Gluten Formation in Bread Baking:

Gluten formation is a complex biochemical process that involves the interaction between the two primary proteins in wheat flour: gliadin and glutenin. These proteins are critical in providing structure, texture, and elasticity to bread dough. The process of gluten formation is essential for producing the characteristic texture of bread, as well as its ability to rise during fermentation.

Protein Composition in Wheat Flour:

Wheat flour contains about 8-15% protein, which is mainly composed of glutenin and gliadin. Glutenin contributes to dough elasticity, while gliadin provides extensibility. When water is added to flour, the proteins dissolve and interact, starting the formation of gluten (Shewry et al., 2003).

Hydration and Gluten Development:

Upon mixing flour with water, the glutenin and gliadin proteins begin to absorb water and hydrate. This hydration allows the proteins to unfold and interact more effectively. Gliadin proteins form a sticky, extensible network, while glutenin forms an elastic, strong framework. This combination results in the development of a viscoelastic dough structure, which is essential for gas retention during fermentation (Morris, 2002).

• Reference: Morris, V. J. (2002). The structure of gluten proteins: implications for the baking process. Trends in Food Science & Technology, 13(2), 56-63.

Kneading and Gluten Network Formation:

Mechanical action, such as kneading, aligns the glutenin and gliadin molecules, causing them to bond more strongly into a continuous gluten network. This network consists of glutenin polymers that form disulfide and hydrogen bonds, providing elasticity to the dough (Bechtel et al., 2007). Kneading also increases the dough's extensibility by enhancing the alignment and cross-linking of gluten proteins.

• Reference: Bechtel, D. B., et al. (2007). The biochemistry and biophysics of wheat gluten. Cereal Foods World, 52(4), 134-139.

Fermentation and Gas Retention:

During fermentation, yeast produces carbon dioxide gas, which needs to be trapped by the gluten network to allow the dough to rise. A well-developed gluten structure ensures that the dough can expand without collapsing, resulting in a light and airy bread texture. If the gluten network is underdeveloped or weak, the dough may not rise properly, leading to denser bread.

Impact of Gluten on Bread Quality:

The gluten network not only provides elasticity and gas retention but also influences the final texture of the bread. The strength and extensibility of gluten affect the crumb structure, chewiness, and volume of the bread. Over-kneading or under-kneading the dough can alter the gluten network and negatively impact the final product's texture (Tosi et al., 2015).

• Reference: Tosi, P., et al. (2015). Influence of dough mixing on bread quality: the role of gluten. Food Research International, 76, 17-28.

Baking and Gluten Strengthening:

During baking, the heat strengthens the gluten network. As the dough reaches higher temperatures, the gluten proteins denature and set, maintaining the shape and structure of the bread. This ensures that the bread retains its final volume and texture after baking.

Dear Precious Onyinyechi

In addition to the overview given by Nicolas Poirier I would like to stress that more factors are involved in breadmaking. One important factor are the lipids, see for more info on this:

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Reasons why and how lipids are involved are described here:

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Obviously, there is quite some research on gluten free cereal products:

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Article Possibilities to increase the quality in gluten-free bread p...

Article Cereals for developing gluten-free products and analytical t...

Best regards.