Gluteiiniverkosto

Gluteiiniverkosto, which translates to "gluten network" in English, refers to the complex three-dimensional structure formed by gluten proteins in dough. When flour is mixed with water, two main proteins, gliadin and glutenin, hydrate and begin to interact. Through mechanical mixing, these proteins align and cross-link, forming an elastic and extensible network. This network is responsible for trapping gases produced during fermentation, allowing dough to rise and giving baked goods their characteristic chewy texture and volume. The strength and extensibility of the gluten network are crucial for the quality of bread and other yeast-leavened products. Factors such as the type of flour, hydration level, and mixing time influence the development of this network. Overmixing can lead to a tough and rubbery texture, while undermixing results in a weak structure that cannot hold gas effectively.