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Principles of Dough Formation

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Technology of Breadmaking

Abstract

The underlying chemical and physical changes which occur wheat flour dough is formed are detailed. The role of the individual flour components in dough formation are highlighted with particular focus on the gliadin and gluten fractions of wheat flour. The stages of dough and gluten formation during mixing are described and the rheological behaviour of the dough considered. The nature of the bonds which form in wheat flour dough are discussed.

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  1. BakeTran, Witney, UK

    Stanley Cauvain

  2. International Institute of Agri-Food Security, Curtin University, Perth, Western Australia

    Stanley Cauvain

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Cauvain, S. (2015). Principles of Dough Formation. In: Technology of Breadmaking. Springer, Cham. https://doi.org/10.1007/978-3-319-14687-4_11

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