Uncovering the Complex Chemistry Behind Fluffy Gluten-Based Goods
Recent research has uncovered the complex chemistry behind gluten, the protein found in wheat, barley, and rye that is responsible for the fluffy texture of our favorite baked goods. Gluten is composed of hundreds of different molecular structures, and its properties are determined by the balance of these components. Scientists have found that gluten is made up of two types of proteins, glutenin and gliadin, and these molecules interact with each other in different ways to create different textures in our baked goods. The study also revealed that the three different types of wheat flour—strong, medium, and weak—all contain different ratios of glutenin and gliadin, which explains why some flours are better suited for certain types of baking than others. With this new knowledge, bakers and food scientists can now better understand how to create delicious, light, and fluffy baked goods.
source: Phys.org