Principles of dough formation

  • Clyde E. Stauffer


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.


Wheat Flour Starch Granule Gluten Protein Glutenin Subunit Loaf Volume 
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© Springer Science+Business Media Dordrecht 1999

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  • Clyde E. Stauffer

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