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The dough must be elastic, to capture the gases created by the yeast, stretch as bubbles form in the dough, expand and grow. Without that elasticity, bread would not have the open texture we enjoy or that the bread is chewy. But what creates that elasticity? The endosperm of wheat contains two important proteins, glutenin and gliadin. When wheat flour is mixed with water, these two proteins are linked to molecules of water and intertwine with each other as they are physically manipulated by kneading. It takes a certain amount of physical manipulation to achieve these molecules into contact and create strong ties. In the kneading continues and these molecules create stronger bonds, gluten is formed.

It is gluten that gives dough elasticity. Should you notice that the dough is mixed with the hook of bread in your mixer fixed, you will see the changes occur in the dough as the kneading takes place. First the dough from sticking to the walls of the container. As the bonds become stronger and elastic dough, away from the sides in a dry ball. The parties must be clean.

Within four or five minutes at medium speed, the mass will change even more and become elastic as the gluten is completely formed. Having watched this process a few times, you will be able to recognize changes in the dough as the gluten forms. If you pinch a portion of the dough and stretch it, you should pull to a thin layer before it breaks. Without that elasticity, bread is the bread is not good. For more articles like this visit the pantry and 2004 preparation