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

What is implant success, Implant success 1) An individual, unattached i...

Implant success 1) An individual, unattached implant is immobile when tested clinically. 2) A radiograph that does not demonstrate any evidence of perimplant radiolucency.

What is the nonhuman experimental studies, What is the Nonhuman Experimenta...

What is the Nonhuman Experimental Studies How normal brain development proceeds is essential knowledge for professionals concerned with understanding infant and young child dev

Symbolising and language skills, Language, a powerful tool for communicatio...

Language, a powerful tool for communication should have played a very important part in the evolutionary history of human species. Two relevant questions that could be asked of hum

Explain fish actomyosin, Fish actomyosin Fish actomyosin has been found...

Fish actomyosin Fish actomyosin has been found to be quite labile and easily changed during processing and storage. During frozen storage, the actomyosin becomes progressively

What is the function of a control group in an experiment, What is the funct...

What is the function of a control group in an experiment? The function of a control group in an experiment is to be a stable to account for any effects a given environment has

Determine the change in the amount of intracellular chloride, Determine the...

Determine the change in the amount of intracellular chloride Complete motor neuron is removed from a frog and placed in a large volume of normal physiological saline.  The neur

Optical rotation in organice compounds, how the optical rotaion occurs in g...

how the optical rotaion occurs in glucose and ribose?

Energy, what are the types of pyramids studied

what are the types of pyramids studied

Metamorphosis, ME T AMORPHOSIS The differentiation results in the for...

ME T AMORPHOSIS The differentiation results in the formation of larva / infant. The formation of adult from the larva / infant is called as metamorphosis. The metamorph

What is molecular formula of the compound, A solid compound was found to co...

A solid compound was found to contain 42.11% C, 51.46%O and 6.43% H by weight. The molecular weight of the compound was 341. What is the molecular formula of the compound?

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