Know How · glossary
Gluten
A protein in flour that develops elasticity when kneaded, this is desirable in bread as it helps trap the carbon dioxide in the dough and enables it to rise with less risk of collapsing. Strong flour is high in gluten.
Definition
A protein in flour that develops elasticity when kneaded, this is desirable in bread as it helps trap the carbon dioxide in the dough and enables it to rise with less risk of collapsing. Strong flour is high in gluten.