Protein:

How it helps gluten develop

How it achieves gluten development.

It takes two proteins called glutenin and gliadin. you take these two proteins and mix them in water which in turn these two proteins start to break down and their particles combine. Which create the gluten and strands of dough.

Foods containg these amino acids

Factors that help gluten develop

Factors that help perform the role:

1. Water

2. Mixing

3.Kneading

4. Air

5. Gliadin

6. Glutenin

7. Hydration

Factors that stop the role:

1. Extent of mixing the dough

2. Type of flour

3. To much water

4. Certain fats

5. Ph Leves

6. to much or to little salt

7. Temperature