What is gluten and how is it developed?
What people call gluten is the formation of linkages between glutenin and gliadin. The “development” of dough consists of the formation of these bonds. These proteins have SH groups on them than can be linked into S-S groups. Just letting the sponge sit allows the reaction to proceed which is why the French call this “long kneading” i.e. you do nothing and the gluten is partially, developed. This is why, in a post to Bruce Hudson on sponge type breads I said that dough could be developed mechanically, (by kneading), chemically (by mixtures of oxidants and reductants) or fermentatively. Very few people realize that you can develop dough in all three ways: they learnt kneading was very important and are fixated on it. In fact kneading is absolutely essential only for straight dough breads. Kneading, develops gluten by stretching out the proteins, & increasing the rate at which, the molecules collide and the reaction occurs. Kneading also forms an ordered cohesive mass. The reaction remai
