The structure of yeast-leavened breads is formed by wheat flour. When water is stirred into wheat flour, two unique proteins in the flour connect with each other and overlap, forming elastic sheets known as gluten. If you've ever watched someone spin a ball of dough into a flat disc for pizza, you've witnessed the magic of gluten. One type of protein in the gluten allows the dough structure to stretch, while the other provides the snap, so that the dough doesn't just fly out into the room.
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