What You Need to Know
During shaping, the gluten proteins (gliadin and glutenin) realign into a more ordered network, allowing the dough to retain CO₂ produced during fermentation. The process also prevents premature starch gelatinization by keeping the water activity below 0.95, preserving a soft crumb. Proper tension balances gas retention and dough elasticity, which is critical for achieving optimal rise and texture across bread traditions.
The Science
Primary Reaction
Reorganization of gluten network and redistribution of fermentation gas