Gluten is a set of proteins contained in the wheat flour. Every wheat flour includes two types of proteins – glutenin and gliadin.

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When the water is added, these two proteins are binding together and create a flexible network of protein, also known as gluten.

The gluten is able to catch the air, which causes the bread to rise. Many people will be amazed when they will see how much gluten acts like a bubble.

In the following video you will see two balls of dough-one with plenty of gluten, and the other one made of cake flour with reduced amounts of proteins that can create gluten. We will get two balls that are almost pure gluten, when the dough will be washed.

The dough with plenty of gluten is very fine and easy for baking. The dough with low amount of gluten is weaker and inflexible.

You will remember everything what you will see in the following video.

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Source: www.healthcareaboveall.com

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Gluten is a set of proteins contained in the wheat flour. Every wheat flour includes two types of proteins - glutenin and gliadin. When the water is added, these two proteins are binding together and create a flexible network of protein, also known as gluten. The gluten is able to catch...