Glutin is the protein-based substance found in wheat flour. It gives the structure and strength of the baked material. In order to grow the gluten, the protein must absorb water. Gluten during the dough forms veins in the form of long rubber veins. The veins are saturated with some gases in small cells and the dough is blown. When the dough is made, the gluten, like other proteins, binds and gives the appropriate texture to the baked variety.
It is known that flour is most of its composition, but it is the gluten that the baker cares about most, since without gluten, which makes the shape and the appropriate texture of the baked variety, all the baked items do not stick together or harden. There is the ability to control the gluten, for example if we want to make French bread with solid strength and be rubber-based, this process requires a lot of gluten, and if we want a cake bread with flexible and thin, this cake needs a little of the gluten and the amount of the proportions of its components and in addition to a mixing ingredients ways contribute to the development of gluten.
1- Method 1: How to choose the type of flour:
The types of flour are classified as two types of weak and the other type is strong, according to their content of gluten, where the type of flour is strong for the manufacture of many varieties of bread, and uses the weak type of cake industry, as only wheat flour is the type of gluten. Bread of another type of grain other than wheat, in this case we should put a high-gluten flour, otherwise the bread will be heavy, because the yeast is working through gluten, that means that the bread, which does not have a high gluten does not bulge. It does not rise.
2 – The second method: the amount of fat:
As it uses the fat in the bread, which is called the cells, because it is based on the shortening of the veins in the gluten by making it aware of the particles of gluten and lubrication where there is some consistency, since the French bread does not have any fat, but the cake has large amounts of fat.
Any fat used in bread is called “shortening” because it shortens the glutinous veins, and does so because it surrounds the particles of gluten and lubricates them so that the molecules do not stick together.
3 – Method 3: The amount of water added: The amount of water added to the flour controls the dough and hardness of the dough.
4 – Method 4: Mixing methods: The process of excessive or incomplete mixing affects the strength of the dough.