Gluten
Q: I have read that one must knead pasta for 10 minutes, and I have been doing just that to rather nice success. But what I haven’t read is just what happens to the dough during that duration of time. What is gluten? What’s the science of what is happening during the kneading process? Thank you so much!
A: Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin compose about 80% of the protein contained in wheat seed.
Gluten is a mixture of proteins in the flour that, when kneaded, become a cohesive network of elastic strands. as the carbon dioxide gas develops, it becomes trapped inside the gluten structure. the trapped gas finds a home in the countless, minute, preexisting air pockets within the dough or it creates its own minuscule cavities. as more gas develops, pressure builds up within these spaces. This pressure stretches the gluten strands, increasing the volume of the dough.
I hope this answers your question.
Wickedfood Chef
Sunninghill – (011) 234-3252sunninghill@wickedfood.co.za
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