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What is Gluten???????????



Gluten is the invisible substance in bread products that we tell our students about.

Or is it so invisible.

I stumbled upon an awesome video from Americas Test Kitchen, that I turned around and made into a lab.


So lets make sure you understand what GLUTEN IS.

Gluten is a protein that is created when water(liquid) is added to wheat flour. 

It forms a net in your bread product to capture carbon dioxide released by the leavening agent. 

Gliadin (protein)  + Glutenin (protien) + Water= GLUTEN

The more you mix and knead gluten the stronger the bonds become. 

That is why if you over knead biscuits they are like hockey pucks.

Gluten being a protein toughens when heat is applied. 

In your recipe you need other ingredients to weaken/soften the gluten strands to make your bread product tender.

Sugar is a crystalline structure that cuts the gluten strands. (Weakens)

Fats, like oil coat the gluten strands. (Softens)

Different types of flours have different amounts of gluten.

Semolina and Bread flour has a high gluten content. 

While cake flour has a low gluten content

Flour gluten content changes their internal texture. 

So in your labs let your students experiment with as many types of flours as you can .

Now show your students how important gluten is to baking:)    



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