Gluten
A protein network formed when wheat flour is hydrated. Gluten provides structure, elasticity, and the ability to trap gas, allowing dough to rise and hold its shape.
Open in AppGet the AppLearn more about Universal Pizza AppA protein network formed when wheat flour is hydrated. Gluten provides structure, elasticity, and the ability to trap gas, allowing dough to rise and hold its shape.
Open in AppGet the AppLearn more about Universal Pizza App