Hey, So What IS Gluten?

Sometimes, we're still baffled at how essential bread is to us.Did you know that bread is the most consumed food in the world? Like, seriously: not rice, not noodles, bread!

Well, if you didn’t, now you do!

Bread, or any kind of whole-grain foods, is invariably and notoriously associated with gluten - that thing which we refrain from because it “makes us fat". But what is gluten? Is it a substance, a particle, a bird, a plane, a frog?

I. Gluten - the infamous yet mysterious component

The term “gluten-free" has become all too familiar to any of us who seem to seek a healthier diet or lifestyle. But yet, people have little to no comprehension of what gluten really is.

This is partially not their fault, because gluten does not exist in nature. Rather, it is a water-insoluble protein formed when flour is mixed with water. The two naturally driven proteins responsible for the formation of gluten are gliadin - essential for bread's ability to rise properly, and glutenin - giving bread its elasticity and chewiness. These two proteins can be found in any grain, which consists of wheat, barley and rye, with varying percentage of each.

II. Gluten Development

All you need to make gluten is flour and water

When sufficient water is added to flour, the two proteins emerge and form cross-links due to chemical bonds, called the hydration process. Then, continuous kneading, stretching and flipping will result in a malleable and elastic dough (a mixture of flour and liquid). This is because when the dough is kneaded, the proteins align in the direction of kneading, causing more cross-links to form in between, subsequently resulting in a large network of chemically-linked proteins.

III. So, what affects gluten development; how can I better my bread?

Many factors come into play when it comes to the development and strength of gluten. These gluten enhancers affect the bread's entirety. From the texture (chewy, tender, tough, etc.) to the ability to rise when baked.

1. Variety of flour: A diverse variety of flour available comes with different functions, each with varying protein percentage. For example: While Cake flour only consists 6-8% of protein, suitable for sweet pastries and desserts, Bread flour has 12-14% protein, ideal for making bread and yeast pastries. The higher the protein percentage, the more gluten development occurs when baking, the firmer and more structured the baked good becomes.

From left to right: just enough water, too much water, too little water

2. Water: water is crucial as it is required for the very first stage of gluten development — hydration. Since glutenin and gliadin absorb twice as much water as their weight, sufficient water must be used to properly form gluten. Too little water will inhibit gluten development, and too much water will reduce the process due to the dilution of proteins, restricting their interactions. The above photo depicts gluten development in a pancake batter, as affected by the amount of hydration added.

So, there you go! Gluten demystified! Tell us what you think in the comments!