Making Sense of Gluten
Gluten is formed by two proteins - Gliadin and Glutenin (all the names sound like some family names instead of scientific terms) both these proteins are present in wheat flour and insoluble in water. But interesting fact is dry flour does not develop gluten on it's own, it requires water to activate gluten in the flour. Initially in the wet flour glutenin and gliadin are scattered but with thorough kneading these proteins are elongated and gluten strands stretch and develop further, so next time when you knead dough for bread just keep in mind more you kneed more gluten strands will be strong, bread will have great structure, texture and softness. If the gluten is not developed properly with kneading, dough will be weak and while baking bread will not rise properly.