Gluten is a complex mixture of proteins found in wheat, barley, and rye. While it's true that many proteins denature at temperatures around 80 degrees Celsius (176 degrees Fahrenheit), gluten proteins are particularly resilient and can withstand higher temperatures without being destroyed.
Gluten proteins, specifically gliadin and glutenin, have a unique structure and composition that gives them their elastic and cohesive properties. These proteins are highly stable and can withstand the temperatures reached during baking, typically ranging from 90 to 95 degrees Celsius (194 to 203 degrees Fahrenheit).
During the baking process, the heat causes the gluten proteins to undergo various structural changes. The heat denatures the proteins, meaning their structure unravels, and they form new bonds with each other. This process leads to the formation of a network of interconnected gluten strands that provide structure and elasticity to the dough.
While the gluten proteins undergo changes in their structure, they are not completely destroyed. Instead, they transform into a stable matrix that traps gases produced by yeast or other leavening agents, allowing the dough to rise and creating the desired texture in baked goods.
It's worth noting that individuals with celiac disease or non-celiac gluten sensitivity need to avoid gluten-containing products because their immune systems react negatively to the gluten proteins. For them, even the smallest traces of gluten can cause adverse health effects. Baking temperatures are not sufficient to break down gluten proteins to a level that is safe for individuals with gluten-related disorders.