Explain changes in gluten proteins during dough formation, Biology

Assignment Help:

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:- Explain changes in gluten proteins during dough formation

Psilopsida, why psilopsida have rootless sporophyte

why psilopsida have rootless sporophyte

Falling death rate, State the changes in society which could contribute to ...

State the changes in society which could contribute to a falling death rate. The changes in society which could contribute to a falling death rate are:  (i) improvements in

Find if the sugar is a d- or l- stereoisomer, If carbon 1 is the carbonyl g...

If carbon 1 is the carbonyl group of a 6-carbon aldose (aldohexose), which carbon determines if the sugar is a D- or L- stereoisomer? Select one: a. 1 b. 2 c. 3 d. 4

Pair of alleles has different allelesdominance between them, Whenever a pai...

Whenever a pair of alleles has different alleles is there dominance between them? Not in all cases of a gene includes two different alleles is the dominance complete. There are

Importance of the brain evolved from fishes to reptiles, How has the import...

How has the importance of the brain evolved from fishes to reptiles? From the least to the most difficult brain structure, it is evident that the brain, from fishes to beings o

Stems transport liquids, Stems transport liquids (a)  Cut about 2 cm fr...

Stems transport liquids (a)  Cut about 2 cm from the end of stems of celery and place them in cold water for about an hour to freshen. Next place the stems in dishes having red

Explain adaptive radiation and convergence, Adaptive radiation OR convergen...

Adaptive radiation OR convergence Adaptive radiation Explanation of the adaptive radiation process linked to the introduction of a single species and the wide range

Explain the uses of isp in meat products, Explain the Uses of ISP in meat p...

Explain the Uses of ISP in meat products Meat products  The main application of ISP in connection with meat and related products is based on the use of texturized ISP, in

Mechanism of movement of chromosomes, The movement of the chromosome is cal...

The movement of the chromosome is called anaphase A, and the extension of the poles is termed anaphase B.The mechanism of these movements are discussed below. Chromosome move

Explain about the artificial sweeteners, Explain about the Artificial Sweet...

Explain about the Artificial Sweeteners? As a group, artificial sweeteners are classed as "non-nutritive". Thus, they provide sweet sensation to the tastebuds, with no increasi

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