When wheat is harvested, husked, and milled, the proteins contained in the wheat germ, gliadin and glutenin, are distinct from one another. With the addition of water, however, these two proteins combine to form a single protein - gluten. The gluten protein web stretches through the dough, providing structural support to the dough as it rises under the influence of the yeast. This is why summer wheat, with a higher protein content than winter wheat, makes far better bread, bagels, and other hearty baked goods with high structural integrity, although it is less than ideal for more delicate creations like cakes, pastries, and pie crusts.
PM me for more fascinating information about baked goods. Now if you'll excuse me I have croissant dough to attend to. I'm making them from scratch and if they don't turn out I'm going to be pissed.
