Gluten Network Development¶
Specification¶
The full specification below is extracted from Chapter 5: "Chapter 5: Baking Science — Gluten, Leavening, and Bread".
Type: microsim
**sim-id:** gluten-network-formation<br/>
**Library:** p5.js<br/>
**Status:** Specified
**Learning Objective:** Students will explain (L2 — Understand) how mixing and kneading develop the gluten network, and analyze (L4 — Analyze) how protein content affects gluten strength.
**Canvas size:** 740 × 440 px, responsive.
**Layout:** Two panels side by side.
**Left panel — Flour Protein Selector:**
- Three flour cards: Cake Flour (8%), All-Purpose (11%), Bread Flour (13%)
- Clicking a card sets the protein content for the simulation
**Right panel — Gluten Network Visualizer:**
- Shows a circular dough ball cross-section (400 px diameter)
- A "Knead" button — each click adds one minute of kneading
- Protein molecules shown as small worm-like objects (blue = glutenin, yellow = gliadin)
- Dry: scattered randomly; After water: molecules hydrate; After kneading: progressively stronger aligned network
- After kneading 5×: organized sheet-like network with trapped gas bubbles
- Windowpane test button: simulates stretching; low protein = tears quickly, high protein = stretches to translucency
**Bars:** "Elasticity" and "Extensibility" bars update in real time as kneading progresses.
**Responsive:** Redraws on window resize.