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You hear the term gluten used all the time in baking, “You don’t want to overmix those cookies or you will develop too much gluten and your cookies will be tough.” So we know that gluten has something to do with flour and elasticity in doughs, but what is a more precise definition?
Today’s definition comes from The Culinary Institute of America’s - Baking and Pastry.
Gluten - “The protein component in wheat flour that builds structure and strength in baked goods. It is developed when the proteins glutenin and gliadin are moistened and agitated(kneaded). It provides the characteristic elasticity and extensibility of dough.”