Gluten is the real workhorse of the world’s most delicious pastries and pasta. Think of gluten as the bond that holds together your favorite cookies. Without it, they would crumble at the touch.
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What is Gluten?
Gluten is critical for bakers and cooks because it provides the proper texture and function, resulting in our favorite dishes like pasta, bread, and pastries. Gluten is the common name for proteins present in wheat (durum, einkorn, semolina, spelt, faro, bulgur, kamut khorasan wheat) and related grains such as barley, rye, and triticale.
When using a wheat type of flour, gluten is formed by an elastic network of proteins (glutenin and gliadin) when the flour is moistened and manipulated. For the most part, only a batter or dough can contain gluten, not raw flour alone.
Mixing Initiates Gluten Formation
Gluten forms when two classes of water-insoluble proteins in wheat flour (glutenin and gliadin) are hydrated with water and mixed. From this process, gluten bonds form, and a firm, rubbery substance is created, providing strength and structure. The bonds that form between the glutenin and gliadin are called disulfide bonds, as illustrated in the picture below:
Its Function in Baking and Cooking
- Volume
- Texture
- Appearance
Amount of Gluten Formation
As mixing increases so does the strength of the dough. The amount of gluten formation is dependent on the application. Less gluten formation is desired in a tender cake, whereas high amounts of gluten formation are needed for chewy artisan bread. You can purchase various types of wheat-based flour with more or less protein, depending on the desired level of gluten-forming potential.
When gluten bonds are formed, the protein then can form elastic films in the dough, which provides structure and helps to trap gases, assisting in the leavening of products. When heated, the gluten proteins coagulate (solidifies), and a semi-rigid structure forms providing texture to various wheat-based products.
Protein Content of Flours
| TYPE OF FLOUR | PERCENT PROTEIN | USE |
|---|---|---|
| Cake | 6 – 8% | Tender cakes |
| Pastry | 7.5 – 9.5% | Biscuits, pie crusts |
| All-Purpose | 10 – 13% | General baking |
| Bread | 12 – 15% | Yeast breads |
| Whole-Wheat | 13 – 14% | Breads |
| High-Gluten | 13 – 15% | Bagels, used to increase protein content of weaker flour such as rye, whole-grain, or specialty flours |
| Vital Wheat Gluten | 40 – 85% | Added to flour to increase protein content of weaker flour such as rye, whole-grain, or specialty flours |
(Source: On Baking: A Textbook of Culinary Fundamentals)
The Role of Starches
Starches are also an essential component in wheat flour (63-77%). As the product is heated, the starches absorb moisture and gelatinize (stiffen), adding to the texture of the finished product. The unique composition of nutrients in wheat flour (fat, minerals, moisture, starches, and proteins) provides the characteristic taste and texture attributes of wheat-based products.
Celiac Disease
There are many people who face the challenge of wheat allergies, celiac disease, and non-celiac gluten intolerance. Celiac disease is especially dangerous because the body is unable to properly digest gluten, resulting in an autoimmune reaction. The antibodies will flatten and damage the absorptive villi in the small intestine, causing nutrients to pass through the small intestine rather than get absorbed. This genetic digestive disease can lead to malnourishment and other complications if left untreated.
Removing gluten from your diet is the only way to prevent the symptoms of the disease. Thankfully, in recent years, many gluten-free flour alternatives have appeared in the baking aisle of your local grocery store. If you are curious to learn about celiac disease and gluten intolerance, the National Foundation for Celiac Awareness, the Celiac Disease Foundation, and the Gluten Intolerance Group are some great sources.
Gluten Sensitivity
| GLUTEN SENSITIVITY | WHEAT ALLERGY | CELIAC DISEASE | |
|---|---|---|---|
| Prevalence | 6% of U.S. population | Less than 1% of children; some adults after exercise | 1% of U.S. population |
| Symptoms | Some stomach issues, also headaches, balance problems, many others | Hives, nasal congestion, nausea, anaphylaxis | Bloating, diarrhea, malnutrition, osteoporosis, cancer |
| Triggers | Gluten, amount unknown | Wheat proteins, but may cross-react with other grains | Even small amounts of gluten |
| Treatment | Gluten-free diet, although small amounts may be tolerable | Avoid wheat products | Strict gluten-free diet |
(Source: The Wall Street Journal, Article: Clues to Gluten Sensitivity)
There are many foods that contain gluten that aren’t as obvious, like soy sauce. Just remember, because something may be wheat-free, it still may contain gluten if spelt, rye, or barley-based ingredients are present. Some types of oats may be processed in the same manufacturing facility as wheat, so make sure you buy only gluten-free oats. Pay close attention to reading nutritional labels!
P Paritosh Jeevant says
Can we break gluten bonds during the kneading process?
Jessica Gavin says
Great question! Kneading actually lengthens and strengthens the gluten bonds, making the dough (specially bread dough) more elastic. The bread can be over mixed when it’s becomes tough and rubbery in texture. Resting the dough will allow it to relax so that it’s easier to work with before baking, and the texture will be softer.
P Paritosh Jeevant says
I have a different requirement, there’s a dish in India called Samosa which is deep fried in oil. So the dish remains crispy and crunchy until 25-30 mins, and the crunch goes away after 30 mins. So somebody told me that there’s a brand that a chain of outlets selling Samosa, to overcome this problem they kneaded the flour with special rollers that breaks the gluten bond, and then they make Samosa and it remains crunchy for more than 30 mins as the Gluten bonds are broken during the kneading process because gluten causes the Samosa to become soggy or not so crispy after 30 minutes
Jessica Gavin says
I haven’t tried the rolling process for samosas, but would love to hear if it gives a crispier texture if you test it!
Mohsin Rasheed says
found very insightful, am writing to request your permission to use your picture in my review paper that I am working on. Your image is a valuable addition to my paper, which is focused on “Gluten protein”. I believe that your picture would be an excellent visual representation of the topic under discussion.
Lexi says
I’m interested in recipes that are gluten free and don’t have so many ingredients.
Do you have such recipes?
Thanks.
Lexi
Jessica Gavin says
Yes! I have a gluten-free category you can check out, and provide substitutions if applicable in most recipes.
puran thakulla says
roles of gliadin in gluten formation?
Jessica Gavin says
Glutenin and gliadin are formed in the wheat protein when hydrated, mixing it will create a protein network that gives the product texture.
Aleena Mathew says
An interesting and well-presented blog post. Many of us are challenging with celiac diseases. Follow a strict gluten-free diet is the only way to prevent this disease. As there are many brands are available in our market with gluten-free foods, in which Happy Campers is my favorite gluten-free bread brand, their loaves of bread are delicious. Also, they suggest many gluten-free recipes.
Max says
If gluten is formed with the addition of liquid and kneading to create the gluten bonds etc then why would dry raw wheat flour contain gluten?
Also if the chemical reaction of liquid and wheat flour and kneading causes the gluten to form, would baked goods like English Scones which are not meant to be kneaded so to keep the rise light fluffy and crumbly have a lot less gluten?
Thanks so much
Jessica Gavin says
Wheat, barley, and rye contain a mixture of two proteins glutenin and gliadin. When ground flour is combined with water, gltuen is formed. Mixing increases the strength of gluten bonds. Dry raw wheat does not for gluten until water is added. Scones would not have less gluten, only the texture of the product is impacted by how much mixing occurs. There is a lot of butter in scones that coat some of the flour proteins before the liquid is added, so that helps to reduce the amount of gluten formation between the products when shaping the scone. The results, a very tender baked good.
akalanka lakmal says
very interesting. thank you
Jessica Gavin says
Glad you found the gluten article interesting!
Maggie Ossa says
Great explanation, basic yet with the perfect amount of detail. That was a very informative post. Thank you!!
Leurent says
Can you explain to me how gluten is deremined in flour?
Lorie johnson says
Quick question, would gluten help with high altitude bread baking?
Jessica Gavin says
Gluten can help better trap carbon dioxide in the batter or dough so that it rises better. I have a high altitude baking article you can check out if you are interested.
Tom says
Very informative and well presented. A+.
Christine Ng says
Hi Jessica, very interesting read. Just wanted to know if I could have your permission to use your figure to explain gluten formation in an upcoming essay.
Thanks.
Jessica Gavin says
Yes, please make sure to credit my photo in your essay. Thanks!
Vanshika says
Thanks for such wondeeful information on gluten.
Amir Najam Sethit says
Thank you for post this informative article.
Jessica Gavin says
You’re welcome!