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

Explain about picaridin, Picaridin Laboratory and field studies docume...

Picaridin Laboratory and field studies documenting the efficacy of picaridin. No published data are available on the efficacy of the 7% solution now available in the US. Insec

What is packaging, Q. What is packaging? What is packaging? Packaging...

Q. What is packaging? What is packaging? Packaging means a coordinated system of preparation of goods (in this case, foods) for shipment, distribution, storage and

Define risk management, Define Risk management Risk management is def...

Define Risk management Risk management is defined  for the purposes of the Codex Alimentations Commission as  "the process, distinct from  risk assessment,  of weighing polic

Explain composition of amino acid, Explain amino acid composition In te...

Explain amino acid composition In terms of amino acid composition, high radiation doses such as those required for sterilization (e.g. 25-27Kgy), do not change the content of c

Examples of invertebrate nervous system, Q. Using examples of invertebrate ...

Q. Using examples of invertebrate nervous systems how can the process of evolutionary cephalization be described? Considering the example of invertebrates it is observed that e

Phosphorus cycle, Phosphorus cycle is sedimentary cycle because it does not...

Phosphorus cycle is sedimentary cycle because it does not enter into atmosphere. It can be found on earth in water, soil and sediments. The phosphorus cycle is the biogeochemical c

A healthy potted pitcher plant, A healthy potted pitcher plant when kept in...

A healthy potted pitcher plant when kept in a green house with favourable conditions of light, temperature, soil and water showed poor growth although there was no infection. Give

Operculum - seed appendages, Operculum - Seed Appendages The term oper...

Operculum - Seed Appendages The term operculum is applied to a plug-like structure formed in the micropylar portion of the seed by proliferation of cells at the tip of the inn

Reflexes related to respiration, SOM E COMMON REFLEXES RELATED TO RESPIRAT...

SOM E COMMON REFLEXES RELATED TO RESPIRATION - 1.      Cough Reflex: Due to stimulation in Trachea before it 2.5 lit. air is inhaled. 2.      Sneezing Reflex: Stimulati

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