Define changes in gluten proteins during dough formation, Biology

Assignment Help:

Define Changes in Gluten Proteins during Dough Formation?

Initially, gluten is formed when flour and water are mixed together. The proteins in the flour, glutenin and gliadin cross link, using water as a vehicle to form gluten. Enhancing this gluten structure is important relative to developing a gas retaining structure in the chapati/bread. When the hydrated bread flour is mixed and kneaded, the gluten proteins orient themselves aligns and partially unfolded. This enhances hydrophobic interaction and formation of disulphide bridges through -S-S- interchange reactions. A 3-dimensional viscoelastic protein network is established, as the initial gluten particles transform into this membrane (film), thus serving to entrap starch granules and other flour components. Cleavage of disulphide bridges by reducing agents such as cysteine, destroys the cohesive structure of hydrated gluten and bread dough ; the addition of agents such as bromates, increase toughness and elasticity. "Strong" flours from certain wheat varieties require long mixing time and give very cohesive dough. "Weak flours" are less effective and gluten network breaks down when the energy or duration of mixing exceeds a certain level, probably because of -S-S- bonds are ruptured (especially in absence of air). Dough strength appears to be related to a large content of high molecular weight glutenins including totally insoluble "residue proteins". From experiments with "reconstituted" wheat flours of varying gliadin and glutenin ratios, it can be postulated that the glutenins are responsible for the elasticity, cohesiveness and mixing tolerance of dough whereas gliadins facilitate fluidity, extensibility and expansion of the dough, thus contributing to a larger bread loaf volume. A proper balance of the proteins is essential for bread making. Excessive cohesion (glutenins) inhibit the expansion of trapped CO2 bubbles during fermentation, the rise of the dough and the subsequent presence of open air cells in the bread crumb. Excessive extensibility (gliadins) results in gluten films that are weak and permeable; thus retention of CO2 is poor and dough collapse may occur.


Related Discussions:- Define changes in gluten proteins during dough formation

Explain different photic energy frequencies, What is an example of a lab ex...

What is an example of a lab experiment that shows the variation of the photosynthesis efficiency in relation to different photic energy frequencies to which the reaction is exposed

Secondary and the primary constrictions of a chromosome, Q. What are the se...

Q. What are the secondary and the primary constrictions of a chromosome? And what is the other name given to the secondary constriction? Primary constriction is the narrower re

Explain the histologic techniques, Explain the histologic techniques A...

Explain the histologic techniques A clinician has to base the diagnosis only on the clinical and radiographic findings as microbiologic and histologic techniques are restricte

Explain the endocrine gland and the exocrine gland, What is the difference ...

What is the difference between the endocrine gland and the exocrine gland? Endocrine gland is a gland whose secretions (known as hormones) are collected by the blood and reach

Pre-operative teaching in cardiac surgical operation, Pre-operative Teachin...

Pre-operative Teaching Brief explanation-anatomy, physiology of the cardio-respiratory system.  The disease and the operation which is going to be done.  Operati

How can a child become infected with gonorrhoea, How can a baby become infe...

How can a baby become infected with (a) gonorrhoea, (b) syphilis   (a)  During birth, a baby might be become infected with gonorrhoea bacteria as it passes by t

Secondary production - ecosystem, Secondary Production - Ecosystem Th...

Secondary Production - Ecosystem The net primary production is the only energy available to consumers or heterotrophs including man. Herbivores such as cow or deer gaze upon

Hypomagnesaemic tetany of calves, Hypomagnesaemic tetany of calves You...

Hypomagnesaemic tetany of calves Young calves in the age group of 2-8 weeks and fed whole milk or milk replacer are more likely to develop hypomagnesaemia due to inadequate ma

State the the amount of the nutrient, State the the amount of the nutrient ...

State the the amount of the nutrient On increasing the amount of the nutrient the yield increases and the decrease from the maximum i.e., (A-y) becomes less. Subsequent additio

Gene mutatiorns, Gene or point mutations occur when the DNA sequence of a g...

Gene or point mutations occur when the DNA sequence of a gene is altered and the new nucleotide sequence is passed on to the offspring. This occurs either due to addition or deleti

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd