What is gluten?
Chemistry For Your Life
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The Different Types of Proteins
Gluten is what allows bread to have this sort of structure when we bake it. The short proteins, the gliadins allow the dough to move around more easily because they're like kind of small. They give it its viscosity, its movement. And then the gluten ends, the long ones are responsible for the strength because they're long and they're holding things together. So these proteins kept together by bonds and intermolecular forces make a network, like a big elastic protein network.
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