Bread | Dough

: Primarily wheat flour, which contains the proteins glutenin and gliadin . When hydrated, these proteins link to form gluten , a stretchy, gum-like network.

: During fermentation, the dough's pH typically drops from approximately 5.5 to 4.7, contributing to the "sour" profile in sourdough and affecting protein strength. See a sample recipe for a specific bread type. Understand the troubleshooting for sticky or dense dough. Explore the biochemistry of sourdough vs. commercial yeast. bread dough

Additional ingredients like (to feed yeast), milk powder (for softness), and fats/eggs (for structure and crumb tenderness) are often added for specific textures. 2. The Physics of Dough: Rheology and Structure : Primarily wheat flour, which contains the proteins