FOOD TECHNOLOGY

Detailed explanation-1: -Gluten is a protein found in wheat products. In bread making, it’s exceedingly important. Think of gluten as the miraculous net that holds bread together; it helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture.

Detailed explanation-2: -In dough made with conventional wheat flour, gluten captures carbon dioxide given off by yeast-which makes the dough rise. Without gluten, something else must create an expandable yet strong structure that enables bread to rise-which is essential for a great loaf of bread. Don’t fret!

Detailed explanation-3: -As bread dough ferments and proves, the yeast produces carbon dioxide gas that causes the gluten network to expand. This leaves an open cellular structure with the gasses trapped in pockets.

Detailed explanation-4: -Gluten-the protein found in wheat, rye, barley, and spelt-gives elasticity to dough, helping it to rise and keep its shape.