1. The Function of Gluten in Bread
Kneading dough made with wheat flour creates gluten, which adds to the elasticity of the finished product. This creates the "chewiness" of a slice of bread. When mixed with yeast, it helps trap the gas bubbles created by fermenting sugar, causing the dough to rise. During baking, it coagulates, which stabilizes the mixture and overall structure. To understand how gluten works, you can think of it as a net that traps gas into the food.
2. Gluten as a Baking Agent
Stronger gluten contains more gas in the dough. When it comes to baking flour, gluten is referred to as a protein on packaging. For hearty yeast breads, like sourdough, high protein flour contains the necessary amount of gluten. For more delicate dough, like those for pastry crusts, you need a low-protein flour to produce the correct tenderness, which keeps the dough together as you roll it thin. The actual production of gluten by kneading also affects the outcome. For chewier products, like bagels, you may need to knead the dough more than once, letting it rise in between steps. Since the gluten works in conjunction with other "tougheners" (proteins like egg whites and milk) and tenderizers (fat, sugar, egg yolk), substituting one type of flour for another will always affect the recipe. No matter how much you mix or knead, the gluten will function differently. If you plan on creating a gluten-free diet, you must understand how proteins react with one another.
3. Gluten as an Additive
As an additive, gluten functions as a stabilizing or thickening agent. It can also add color to some foods. Chewing gum, ice cream, ketchup and many candies contain gluten. Many products will not say explicitly that they contain gluten, but wheat syrup and malt are the most common gluten additives.
4. Gluten as a Protein
Wheat gluten contains a large amount of protein and is often utilized in vegetarian and vegan cuisine. Gluten powder is harder to find, but is also available. Cooked gluten, called seitan, can be flavored and formed into meat substitutes. It holds the proper thickness to mimic the texture of chicken, steak and other meats. The powder can be added to broths to both add protein and thicken the soup.
