Wheat Gluten: Rheological and Gas Retaining Properties

  • R. Carl Hoseney
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 302)

Abstract

Three general properties of the gluten proteins appear to be responsible for gluten’s ability to product unique light products. First is the ability to form a cohesive dough. This probably results from the low charge density of the proteins, which allows for strong hydrogen and hydrophobic bonding. The second factor is the ability of the dough to retain gas. This appears to result from the slow diffusion of low molecular weight molecules, including carbon dioxide, through the gluten matrix. The third factor is the transformation of dough to bread. Little is known about this transformation.

Keywords

Wheat Flour Gluten Protein Wheat Gluten Bread Dough Dynamic Rheological Property 
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 New York 1991

Authors and Affiliations

  • R. Carl Hoseney
    • 1
  1. 1.Department of Grain Science and IndustryKansas State UniversityManhattanUSA

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