21 March, 2025
How Gluten Works in Bread, Pastries, and Flatbreads
How Gluten Works
Whether you’re biting into a crusty baguette, a soft brioche, a flaky paratha, or a pillowy naan, one invisible ingredient plays a starring role in defining the texture—Gluten.
Gluten is a protein found in Wheat, Barley, and Rye that plays a crucial role in the texture and structure of doughs and baked goods.
It provides elasticity, strength, and chewiness, which are essential characteristics for different types of baked goods.
This article explores the Science of Gluten across a diverse range of baked goods and Indian flatbreads, revealing how varying levels of gluten development affect structure, softness, chewiness, and flakiness.
From European-style breads and pastries to traditional Indian favorites, we dive deep into how Gluten behaves in each dough, how much is needed, and what happens when that balance is off—resulting in everything from tough chapatis to flat cakes.
Understanding Gluten is the key to mastering dough, no matter the cuisine.
How Gluten Shapes the Taste and Texture of European-style Baked Goods
| Baked Good | Flour Type | Gluten Content | Desired Texture |
|---|---|---|---|
| Bread (Loaf) | Bread flour / All-purpose | High | Soft, airy, slightly chewy, fine crumb |
| Baguette | Bread flour | High | Crisp crust, chewy interior with open holes |
| Cake | Cake flour | Low | Soft, tender, moist, delicate crumb |
| Cookies | All-purpose / Cake flour | Low to Medium | Chewy with crisp edges or fully crisp, depending on variety |
| Muffins | All-purpose | Medium | Soft, moist, slightly crumbly |
| Pizza Dough | Bread flour | High | Crisp base, airy, chewy interior |
| Pastry (Croissant/Puff) | All-purpose | Medium | Flaky, layered, crisp exterior |
| Pie Crust | All-purpose | Low to Medium | Crisp, tender, flaky |
| Bagels | High-gluten / Bread flour | Very High | Dense, chewy, shiny crust, tight crumb |
| Brioche | Bread flour | Medium to High | Soft, rich, pillowy, slightly elastic |
1. Bread Dough (Sandwich Loaf)
- Gluten Content: High (12-14%)
- Texture: Soft, airy, and slightly chewy with a fine, even crumb
- Process: Bread requires a high gluten content to form the strong, elastic network that traps air bubbles produced by Yeast fermentation. This network allows the dough to rise and gives the bread its chewy texture.
- How it works: When Flour and Water are mixed, Glutenin and Gliadin proteins in the flour bond to form gluten. Kneading the dough encourages these bonds to strengthen and align, creating a network of gluten strands.
- Effect of Excess Gluten: If there’s too much gluten development, the dough may become overly tough and hard to work with, leading to dense, heavy bread.
- Effect of Too Little Gluten: If there’s not enough gluten, the dough won’t hold its structure, and the bread may turn out flat, dense, and crumbly.
2. Pizza Dough
- Gluten Content: Medium-High (11-13%)
- Texture: Crisp bottom with a chewy, airy interior and a slightly elastic bite
- Process: Pizza dough requires gluten for structure, but it also needs to be stretchy to allow it to be stretched thin without tearing.
- How it works: The dough is kneaded to develop gluten, but it is often left to rest for longer periods (through fermentation) to allow the gluten to relax. This process helps the dough stretch more easily when rolled out.
- Effect of Excess Gluten: Too much gluten will result in a dough that is too firm and resistant to stretching, leading to a thick, chewy crust that may not be desirable for certain styles of pizza.
- Effect of Too Little Gluten: A lack of gluten results in a dough that is too soft and tears easily, leading to a pizza crust that may collapse or lack structure.
3. Cakes and Muffins
- Gluten Content: Low (8-10%)
- Texture: Muffins – Soft, moist, and slightly crumbly with a tender bite. Cake – Soft, tender, moist, and delicate crumb
- Process: Cake and Muffin doughs require less gluten to achieve a soft, tender crumb. The goal is to have just enough gluten to hold the structure but not enough to create toughness.
- How it works: Cakes and muffins are usually made with all-purpose or cake flour, which has a lower protein content. These are mixed just enough to combine the ingredients, avoiding over-mixing which can lead to too much gluten development.
- Effect of Excess Gluten: Overdeveloping gluten in cake or muffin batter will make the product dense, chewy, or even rubbery instead of light and airy.
- Effect of Too Little Gluten: If there’s not enough gluten, the cake or muffin may collapse or lack structure, resulting in a crumbly or overly delicate texture.
4. Pastry Dough (Pie Crust, Puff Pastry)
- Gluten Content: Very Low (around 8-9%)
- Texture: (Croissant, Puff Pastry) – Light, flaky, layered, and crisp on the outside. Pie Crust – Crisp, tender, and flaky without being tough
- Process: For pastries, the goal is to limit gluten development to ensure a tender, flaky texture. The key is to work the dough as little as possible.
- How it works: Pastry doughs are often made with chilled ingredients, which reduces the formation of gluten. In puff pastry, layers of butter and dough are folded together to create a flaky texture. The butter interrupts the gluten formation, giving a light, crisp result.
- Effect of Excess Gluten: If too much gluten is developed, the pastry will become tough and lose its flaky, tender texture.
- Effect of Too Little Gluten: If there’s not enough gluten, the pastry may not hold together properly and may crumble or be too delicate to handle.
5. Biscuit and Scone Dough
- Gluten Content: Low to Medium (around 10-12%)
- Process: Biscuits and scones require a balance of gluten development for structure, but the texture should be crumbly and tender, not tough.
- How it works: These doughs are mixed just enough to combine the ingredients and then gently handled. Over-mixing can lead to excessive gluten formation, resulting in a dense, tough texture.
- Effect of Excess Gluten: Overdeveloped gluten will result in biscuits or scones that are tough and hard rather than light and flaky.
- Effect of Too Little Gluten: If not enough gluten is formed, the structure of the biscuits or scones will collapse, making them too crumbly and unable to hold their shape.
6. Pasta Dough
- Gluten Content: Medium-High (12-14%)
- Process: Pasta dough needs sufficient gluten to provide structure but should not be too tough. The gluten helps the dough maintain its shape while cooking and gives it the chewiness characteristic of pasta.
- How it works: The dough is kneaded until it is smooth and elastic, but not to the extent that it becomes overly tough. Resting the dough allows the gluten to relax, making it easier to roll out.
- Effect of Excess Gluten: Too much gluten in pasta dough makes it tough and hard to roll out, leading to pasta that may be too firm after cooking.
- Effect of Too Little Gluten: If there’s insufficient gluten, the pasta will fall apart easily during cooking and will lack its signature chewy texture.
7. Bagels
- Gluten Content: High (13-15%)
- Texture: Dense, chewy, and slightly shiny crust with a tight crumb
- Process: Bagel dough requires a high gluten content to create the dense, chewy texture that defines bagels.
- How it works: The dough is kneaded well to develop a strong gluten network. The high gluten content is essential for shaping the bagels and giving them their chewy consistency.
- Effect of Excess Gluten: Too much gluten will make the bagels too tough and difficult to shape, leading to a dense texture.
- Effect of Too Little Gluten: Insufficient gluten results in bagels that are too soft and may fall apart or lack the characteristic chewiness.
8. Cookies
- Gluten Content: Low to Medium (around 8-10%)
- Texture: Depends on type: Chewy Cookies – Moist and bendable center with crisp edges. Crisp Cookies – Thin and crunchy throughout
- Process: Cookies generally benefit from a lower gluten content to achieve a tender and sometimes crumbly texture. Some cookies, like chewy cookies, require a bit more gluten, while others, like shortbread, require very little.
- How it works: The dough is mixed just enough to combine the ingredients. If cookies are over-mixed, the gluten will develop too much, leading to a tough texture.
- Effect of Excess Gluten: Too much gluten in cookies results in a tough or chewy cookie rather than the desired crumbly or delicate texture.
- Effect of Too Little Gluten: Insufficient gluten can lead to cookies that fall apart easily and lack structure.
Summary of Gluten Requirements and Effects:
- High Gluten (13-15%): Ideal for bread, bagels, pizza dough, and pasta. Too much makes the product tough; too little results in flat or crumbly items.
- Medium-High Gluten (11-13%): Suitable for pizza dough and some types of cookies and muffins. Too much results in dense, chewy products; too little results in weak structure and collapse.
- Low Gluten (8-10%): Best for cakes, muffins, biscuits, scones, and pastries. Too much gluten results in dense or tough products; too little leads to a crumbly or overly delicate texture.
The amount of Gluten in a dough is critical in achieving the desired texture and structure of the final baked good. By adjusting the flour type, kneading time, and handling, bakers can control the amount of gluten developed and create the perfect balance for each specific item. Too much or too little gluten can lead to undesirable results, ranging from dense, tough products to overly crumbly or fragile ones.
How Gluten Shapes the Taste and Texture of India’s Beloved Flatbreads
In Indian cuisine, Naan and other Flatbreads are central to many meals, and the way Gluten works in these doughs is key to achieving the right texture.
Like other Bread products, Naan and Flatbreads rely on Gluten to form their structure, but the Gluten development in these breads is a bit different because of their unique cooking methods, ingredients, and texture requirements.
| Flatbread | Flour Type | Gluten Content | Desired Texture |
|---|---|---|---|
| Naan | Refined Wheat Flour (Maida) | Medium to High | Soft, slightly chewy, blistered with airy pockets |
| Tandoori Roti | Whole Wheat Flour (Atta) | Medium | Soft, slightly chewy, with a light char |
| Paratha | Whole Wheat Flour (Atta) | Medium to Low | Flaky, layered, tender with a slight chew |
| Chapati | Whole Wheat Flour (Atta) | Medium | Soft, pliable, light with gentle puff |
| Bhatura | Refined Wheat Flour (Maida) | Medium to High | Puffy, soft inside, slightly chewy outer layer |
1. Naan
- Gluten Content: Medium to High (12-14%)
- Desired Texture: Soft, slightly chewy, with a light blistered surface and some airy pockets.
- Process: Naan is traditionally made using White Wheat Flour (Maida), Yogurt, and sometimes a small amount of Oil or Ghee. The gluten content of the flour is critical in achieving the signature soft yet chewy texture that naan is known for.
- How it works: When the dough is mixed and kneaded, Glutenin and Gliadin proteins in the flour combine to form gluten. The kneading process helps develop a stretchy, elastic dough, which is necessary for naan’s chewy texture. Additionally, the use of Yogurt helps to tenderize the dough while adding some acidity, which helps relax the gluten to create a softer texture.
- Effect of Excess Gluten: If the gluten is overdeveloped, the dough may become too tough, and it will be harder to roll out and shape. The naan will turn out dense and not as soft.
- Effect of Too Little Gluten: If there isn’t enough gluten, the dough will lack structure, causing the naan to be thin and fragile, with less chewiness and a more crumbly texture. It will also have difficulty holding the toppings (such as garlic or butter) and might tear easily when cooked.
2. Tandoori Roti
- Gluten Content: Medium (11-12%)
- Texture: – Soft and slightly chewy with a light, crisp char in places
- Process: Tandoori roti, typically made from Whole Wheat Flour (Atta), is cooked in a tandoor, which is a traditional clay oven. The flour used here contains less gluten than refined flour (maida), but the dough still needs enough gluten to form a strong, elastic base that holds up during the high heat of the tandoor.
- How it works: The dough is kneaded to develop enough gluten to create a soft and pliable texture that will puff up when exposed to the intense heat of the tandoor. Unlike naan, tandoori roti does not contain yogurt or baking powder, which means that the gluten needs to provide all the rise and structure.
- Effect of Excess Gluten: Overdeveloping gluten in tandoori roti will make it tough and dense, which is not ideal for the soft, fluffy texture typically sought in this bread. It may also make it harder to roll out into the thin, even disc shape required for cooking in the tandoor.
- Effect of Too Little Gluten: If the gluten is underdeveloped, the roti will be fragile, and it might tear or collapse in the tandoor, resulting in a flat, dense roti that doesn’t puff up properly or achieve the desired texture.
3. Paratha
- Gluten Content: Medium to Low (10-12%)
- Texture: Paratha – Flaky, layered, and tender with slight chew
- Process: Paratha dough is made from Whole Wheat Flour (Atta) and often includes Ghee or Oil to create a flaky, layered structure. The amount of gluten developed in paratha dough depends on the desired outcome—whether it’s a soft, layered paratha or a crispier, more substantial version.
- How it works: When the dough is mixed and kneaded, it develops gluten, but since parathas are typically rolled into layers (especially in the case of stuffed parathas), the gluten should not be overdeveloped. The fat in the dough (ghee or oil) interferes with gluten formation, which is key for creating flaky layers.
- Effect of Excess Gluten: Too much gluten development will result in a paratha that is chewy rather than flaky. It will be difficult to roll out thinly, and the layers will not form properly, resulting in a dense texture.
- Effect of Too Little Gluten: If there isn’t enough gluten, the paratha won’t hold together properly and may be too soft or crumbly. It might tear during rolling or cooking, and the layers may not puff up as desired.
4. Chapati
- Gluten Content: Medium (10-12%)
- Chapati – Soft, pliable, and light with a gentle puffiness
- Process: Chapati, or Roti, is a staple in many Indian households and is made with Whole Wheat Flour (Atta). The gluten content here needs to be sufficient to form a dough that is stretchy and elastic, but not overly tough.
- How it works: The dough for chapati is kneaded well to activate the gluten, but it should not be overworked. Resting the dough for 20-30 minutes after kneading allows the gluten to relax, making it easier to roll out the dough into thin discs.
- Effect of Excess Gluten: If the dough is overworked and too much gluten is developed, the chapati will be tough and difficult to roll out. It may not puff up during cooking, resulting in a dry, dense texture.
- Effect of Too Little Gluten: If there isn’t enough gluten, the dough will be too soft, and the chapati may tear while rolling or cooking. The texture will be crumbly, and the chapati won’t puff up properly, which is one of its characteristic features.
5. Bhatura
- Gluten Content: Medium-High (11-13%)
- Bhatura – Puffy, soft, and airy inside with a slightly chewy outer layer
- Process: Bhatura, a deep-fried bread often served with Chhole, requires a higher gluten content to achieve the right chewiness and puffiness. The dough typically includes a mixture of White Flour (Maida), Yogurt, and sometimes a bit of Baking Powder or Yeast to help it rise during frying.
- How it works: The gluten in bhatura dough helps form the chewy texture and ensures that the dough can hold its shape while puffing up in hot Oil. The dough is allowed to rest to relax the gluten and give it more extensibility. When fried, the moisture in the dough creates steam, causing the bhatura to puff up.
- Effect of Excess Gluten: Over-developing the gluten will make the dough too tough, resulting in a bhatura that is dense and doesn’t puff up properly when fried.
- Effect of Too Little Gluten: If the dough is lacking gluten, the bhatura won’t rise as expected. It will remain flat and might be crumbly rather than chewy and soft.
Summary:
For naan and other Indian flatbreads, gluten plays a significant role in achieving the right texture and structure. The amount of gluten needed varies based on the type of bread and its cooking method:
- High gluten (12-14%): Ideal for naan, kulcha, and bhatura, which need a chewy, elastic texture to puff up or hold toppings.
- Medium gluten (10-12%): Suitable for tandoori roti and chapati, which need a balance of elasticity and tenderness, allowing them to be rolled thin and cooked at high heat.
- Low gluten (8-10%): Appropriate for paratha, where a tender and flaky texture is desired with the help of fat (ghee or oil) interrupting gluten formation.
Excess or insufficient gluten development can result in undesirable textures, such as tough, dense, or crumbly flatbreads. Achieving the right balance is key to making perfect Indian flatbreads that are soft, chewy, and flavorful.
