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

Animals of estuaries, Animals of Estuaries The animals of estuaries an...

Animals of Estuaries The animals of estuaries and related wetlands such as marshes and swamps are tremendously important not only as denizens of their environment but also for

Collibacillosis, C o l l i ba c i ll o si s It is commonly s...

C o l l i ba c i ll o si s It is commonly seen in newly born farm animals and occurs in septicaemic and enteric collibacillosis forms. E tiology: The disea

Dietary management of oesophagitis, Q. Dietary Management fo oesophagitis? ...

Q. Dietary Management fo oesophagitis? Providing adequate nutrition support may require emphasis of different aspects during acute and chronic oesophagitis. In acute phase,

Flowering - development of plant, Flowering - Development of plant One...

Flowering - Development of plant One of the major changes that occur during the life cycle of a plant is the transition from vegetative stage to the flowering stage. In this t

Enlist the modalities available for hand wash, Q. Enlist the modalities ava...

Q. Enlist the modalities available for hand wash? Modalities available for hand wishing are a) 2-4% Chlorhexidine b) 0.3-1 %Triclosan c) 0.6% Parachlorometaxylenol (PC

Sectioned and formed meats, S e c t i o ned and Formed Meats Thes...

S e c t i o ned and Formed Meats These are technically speaking restructured products, since they are partially disassembled and then reassembled to form products resembl

Zoology, Wheel organ of amphioxus.

Wheel organ of amphioxus.

How many sodium dodecyl sulfate dissolve in 80 mls, How many grams of sodiu...

How many grams of sodium dodecyl sulfate (mw = 288.37) would you dissolve in 80 mLs of water to make a 20% solution of SDS?

Limitations of computed tomograpy scan, Limitations of Computed Tomograpy S...

Limitations of Computed Tomograpy Scan  This technology is costly  Increased amount for radiation

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