How is gluten formed in dough?

Gluten formation in dough occurs primarily through the hydration of proteins and kneading. When flour is mixed with water, two main proteins, glutenin and gliadin, absorb water and begin to unravel. As the dough is kneaded, these proteins interact and bond to form a network that gives dough its elasticity and structure. This gluten network is crucial for trapping gases produced during fermentation, which helps the dough rise and maintain its shape during baking.

The hydration step is important because it allows the proteins to activate, while kneading helps to align and strengthen the gluten network by developing the proteins further. Without sufficient hydration and kneading, the gluten structure would be weak, leading to poor texture and rise in baked products. Therefore, focusing on the hydration of proteins and the mechanical action of kneading underscores the fundamental process of gluten formation in dough-making.