February 9th, 2014: Greg and Jon describe the "magic" of gluten, which gives yeast bread its structure, strength and texture. One of gluten's proteins, gliadin, acts like hooked tennis balls, latching onto another protein, the spring-like glutenin. As bread dough is kneaded, this pair of proteins combines to provide both elastic and plastic qualities; the dough expands and forms long, elastic strands; and, when it's baked, bubbles of carbon dioxide produced by yeast are trapped by the dough's structure.
Gluten, In-Depth
U.S.D.A. Agricultural Research Service, Western Regional Research Center