Principles of dough formation

  • Clyde E. Stauffer

Abstract

The first, basic step in breadmaking is combining water with wheat flour and kneading (imparting mechanical energy to) the mixture to form an elastic dough (Bushuk, 1985; Hoseney, 1985). Flour from wheat, rather than from other cereal grains, is used because wheat storage protein has unique properties; no other cereal storage protein possesses the ability to form a viscoelastic dough when wetted and kneaded. A full explanation at the molecular level for this uniqueness still eludes researchers.

Keywords

Wheat Flour Starch Granule Gluten Protein Glutenin Subunit Loaf Volume 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1999

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  • Clyde E. Stauffer

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