AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.2.3.1, 3.3.2.1, 3.3.2.3, 3.3.2.5, 3.4.1.3, 3.5.1.2, 3.6.2.1 · Paper 1
An elastic network formed when proteins in wheat flour are hydrated and worked; it helps dough stretch and hold together.
Revise: Dough MakingWheat flour contains proteins that form gluten when hydrated with liquid. Gluten is an elastic network: it helps dough hold together and stretch. Water supplies liquid in bread dough; eggs can supply it in fresh pasta dough, as well as adding richness, colour and binding the ingredients.
- Revise: Biological Raising Agents
The stretchy protein network developed when wheat flour is mixed with water and worked; it helps bread dough retain gas.