FUNCTION OF GLUTEN: What is the "gluten network"?

During the kneading process, flour absorbs water. The proteins in the flour stretch and interconnect, forming what is known as the *gluten network*—a mesh-like structure comparable to a woven fabric.  


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This gluten network traps the gases produced by the yeast, enabling the dough to rise. The better the gluten network, the better the product’s leavening and overall quality. For further details, [click here](/la-maglia-glutinica).