gluten

• gluten is a protein found in wheat flours
• gluten is formed when water is mixed with the flour to make dough and can be found in foods like bread, pasta, cakes and pastries
• molecules of gluten are coiled - this means they are able to stretch and bend which gives the dough its elasticity
• doughs need to be kneaded to 'work' the gluten - this causes gluten strands to get longer, stronger and stretchier
• when it reaches a high temperature, gluten coagulates and the dough stays stretched, this gives foods like well risen bread a light, airy texture
• strong flour uses more gluten than other types