PURPOSE: To determine the effects of ingredients and incubation temperature on rising ability of bread sponge.
Gluten is a protein. Bread flour does not contain large amounts of protein (approx. between 10.5 – 13%) but it is very important for the bread making process. When flour is mixed with water, the gluten swells to form a continuous network of fine strands. This network forms the structure of bread dough and makes it elastic and extensible.
In the diagram below the bread making steps are listed and the role which gluten plays in these steps are highlighted.