Editing Gluten (section)

===Bread products===
Gluten forms when glutenin molecules cross-link via [[disulfide bond]]s to form a submicroscopic network attached to gliadin, which contributes [[viscosity]] (thickness) and extensibility to the mix.<ref name="shewry1">{{cite journal|pmc=1692935|year=2002|last1=Shewry|first1=P. R.|title=The structure and properties of gluten: An elastic protein from wheat grain|journal=Philosophical Transactions of the Royal Society B: Biological Sciences|volume=357|issue=1418|pages=133–142|last2=Halford|first2=N. G.|last3=Belton|first3=P. S.|last4=Tatham|first4=A. S.|doi=10.1098/rstb.2001.1024|pmid=11911770}}</ref><ref>{{cite web|last1=Woychick|first1=JH|url=http://www.friedli.com/research/PhD/gluten/chap2.html|title=The Gluten Proteins and Deamidated Soluble Wheat Protein|access-date=8 September 2009|display-authors=etal|archive-date=12 August 2009|archive-url=https://web.archive.org/web/20090812231402/http://www.friedli.com/research/PhD/gluten/chap2.html|url-status=dead}}</ref> If this dough is [[Leavening agent|leavened]] with [[yeast]], [[fermentation (food)|fermentation]] produces [[carbon dioxide]] bubbles, which, trapped by the gluten network, cause the dough to rise. [[Baking]] [[denaturation (biochemistry)|coagulates]] the gluten, which, along with starch, stabilizes the shape of the final product. Gluten content has been implicated as a factor in the [[staling]] of bread, possibly because it binds water through hydration.<ref>{{cite journal |last1=Sahlström |first1=S. |last2=Bråthen |first2=E. |title=Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling |journal=Food Chemistry |date=January 1997 |volume=58 |issue=1–2 |pages=75–80 |doi=10.1016/S0308-8146(96)00216-6 }}</ref><ref>{{cite journal |last1=Magnus |first1=E.M. |last2=Bråthen |first2=E. |last3=Sahlström |first3=S. |last4=Færgestad |first4=E.Mosleth |last5=Ellekjær |first5=M.R. |title=Effects of Wheat Variety and Processing Conditions in Experimental Bread Baking Studied by Univariate and Multivariate Analyses |journal=Journal of Cereal Science |date=May 1997 |volume=25 |issue=3 |pages=289–301 |doi=10.1006/jcrs.1996.0094 }}</ref>

[[File:Pain au levain dit à l'ancienne 02.jpg|thumb|left|Cross-section of a baguette showing a strong gluten network]]
The formation of gluten affects the texture of the baked goods.<ref name=shewry1/> Gluten's attainable elasticity is proportional to its content of glutenins with low molecular weights, as this portion contains the preponderance of the [[sulfur]] atoms responsible for the cross-linking in the gluten network.<ref>{{cite journal |last1=Edwards |first1=N. M. |last2=Mulvaney |first2=S. J. |last3=Scanlon |first3=M. G. |last4=Dexter |first4=J. E. |title=Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties |journal=Cereal Chemistry |date=November 2003 |volume=80 |issue=6 |pages=755–763 |doi=10.1094/CCHEM.2003.80.6.755 }}</ref><ref>{{cite journal |last1=Tosi |first1=Paola |last2=Masci |first2=Stefania |last3=Giovangrossi |first3=Angela |last4=D’Ovidio |first4=Renato |last5=Bekes |first5=Frank |last6=Larroque |first6=Oscar |last7=Napier |first7=Johnathan |last8=Shewry |first8=Peter |title=Modification of the Low Molecular Weight (LMW) Glutenin Composition of Transgenic Durum Wheat: Effects on Glutenin Polymer Size and Gluten Functionality |journal=Molecular Breeding |date=September 2005 |volume=16 |issue=2 |pages=113–126 |doi=10.1007/s11032-005-5912-1 |s2cid=24914227 }}</ref>
Using flour with higher gluten content leads to chewier doughs such as those found in [[pizza]] and [[bagel]]s, while using flour with less gluten content yields tender baked goods such as [[pastry]] products.<ref name="Baking Technology, Bread">{{cite web
 | url = http://www.bakersassist.nl/processing5-2.htm
 | title = Baking Technology, Bread
 | publisher = Bakersassist
 | access-date = 2007-08-14
 | archive-url = https://web.archive.org/web/20070823120653/http://www.bakersassist.nl/processing5-2.htm
 | archive-date = 2007-08-23
 | url-status = dead
 }}</ref>

Generally, [[bread]] flours are high in gluten (hard wheat); pastry flours have a lower gluten content. [[Kneading]] promotes the formation of gluten strands and cross-links, creating baked products that are chewier (as opposed to more brittle or crumbly). The "chewiness" increases as the dough is kneaded for longer. An increased moisture content in the dough enhances gluten development,<ref name="Baking Technology, Bread"/> and very wet doughs left to rise for a long time require no kneading (see [[no-knead bread]]). [[Shortening]] inhibits formation of cross-links and is used, along with diminished water and less kneading, when a tender and flaky product, such as a [[pie crust]], is desired.

The strength and elasticity of gluten in flour is measured in the baking industry using a [[farinograph]]. This gives the baker a measurement of quality for different varieties of flours when developing recipes for various baked goods.<ref name=shewry1/><ref>{{cite web |url=http://www.ndsu.edu/ndsu/simsek/wheat/farinograph.html |title=Farinograph |date=22 September 2014 |website=Wheat Quality and Carbohydrate Research |publisher=North Dakota State University |access-date=8 December 2014 |archive-url=https://web.archive.org/web/20141223044437/http://www.ndsu.edu/ndsu/simsek/wheat/farinograph.html |archive-date=23 December 2014 |url-status=dead }}</ref><ref>{{cite journal |last1=Oliver |first1=JR |last2=Allen |first2=HM |date=January 1992 |title=The prediction of bread baking performance using the farinograph and extensograph |journal=Journal of Cereal Science |volume=15 |issue=1 |pages=79–89 |doi=10.1016/S0733-5210(09)80058-1 }}</ref>

====Added gluten====
In industrial production, a [[slurry]] of wheat flour is kneaded vigorously by machinery until the gluten agglomerates into a mass.<ref name="sakhare">{{cite journal|pmc=4252461|year=2013|last1=Sakhare|first1=S. D.|title=Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta|journal=Journal of Food Science and Technology|volume=51|issue=12|pages=4108–13|last2=Inamdar|first2=A. A.|last3=Soumya|first3=C|last4=Indrani|first4=D|last5=Rao|first5=G. V.|doi=10.1007/s13197-013-0939-5|pmid=25477689}}</ref>{{Failed verification|date=September 2018}} This mass is collected by [[centrifugation]], then transported through several stages integrated in a continuous process. About 65% of the water in the wet gluten is removed by means of a [[screw press]]; the remainder is sprayed through an [[atomizer nozzle]] into a [[drying]] chamber, where it remains at an elevated temperature for a short time to allow the water to evaporate without denaturing the gluten.{{citation needed|date=December 2016}} The process yields a flour-like powder with a 7% moisture content, which is [[Air cooling|air cooled]] and [[Pneumatics|pneumatically]] transported to a receiving vessel. In the final step, the processed gluten is [[Sieve|sifted]] and [[Mill (grinding)|milled]] to produce a uniform product.<ref name=sakhare/>

This flour-like powder, when added to ordinary [[flour]] dough, may help improve the dough's ability to increase in volume. The resulting mixture also increases the bread's structural stability and chewiness.<ref>{{cite book|author1= Amendola, J.|author2= Rees, N.|author3= Lundberg, D. E.|year=2002|title=Understanding Baking}}</ref> Gluten-added dough must be worked vigorously to induce it to rise to its full capacity; an automatic [[bread machine]] or [[food processor]] may be required for high-gluten kneading.<ref>{{cite book|author1=Eckhardt, L.W.|author2=Butts, D.C.|year=1997|title=Rustic European Breads from your Bread Machine}}</ref> Generally, higher gluten levels are associated with higher overall protein content.<ref>{{cite magazine|url=http://www.newyorker.com/magazine/2014/11/03/grain|title=Against the Grain|date=3 November 2014|magazine=The New Yorker|access-date=8 December 2014}}</ref>