The network formed by hydrating and mixing the proteins glutenin and gliadin, present in wheat flour. This network is responsible for trapping gases released by the yeast during fermentation and, in turn, allowing the bread to rise - which results in better volume, appearance and overall quality.

Several factors can contribute to the strengthening or weakening of the gluten network. For example, higher acidity in the dough tends to tighten the gluten structure and make it stronger, thus allowing for higher hydration. On the other hand, the introduction of whole grains or wheat bran to the dough can have a piercing effect on the gluten network which prevents it from capturing as much gas and causes the bread to become denser.