gluténképzdést
Gluténképződés is a Hungarian term that translates to "gluten formation" or "gluten development" in English. It refers to the process by which gluten, a complex protein network, is formed when flour is mixed with water and kneaded. This process is fundamental to baking, particularly for bread and other yeast-leavened products.
The primary proteins involved in gluten formation are glutenin and gliadin, which are naturally present in
The resulting gluten network traps the carbon dioxide gas produced by yeast during fermentation. This trapping