Dough formation

Oilseed proteins are used as food ingredients at concentrations of 1—2% to nearly 100%. At low concentrations, the proteins are added primarily for their functional properties, eg, emulsification, fat absorption, water absorption, texture, dough formation, adhesion, cohesion, elasticity, film formation, and aeration (86) (see Food processing). Because of high protein contents, textured flours and concentrates are used as the principal ingredients of some meat substitutes. 

C.E. Stauffer, Principles of Dough Formation, in S. Cauvain and L. Young, eds., Technology of Breadmaking, Chapman Hall, London, 1998. 

Textural Rheological Elasticity, viscosity, grittiness, cohesiveness, chewiness, adhesion, aggregation, stickiness, gelation, dough formation, texturization, mouth-feel... 

Intermolecular interactions. The properties governed by protein-protein reactions in the cold film formation, whipping, viscosity, dough formation, and spreading. 

Tolstoguzov, V.B. (1997a). Thermodynamic aspects of dough formation and functionahty. Food Hydrocolloids, 11(2), 181-193. 

Collar, C., Mascaros, A.F., and Benedito de Barber, C. 1992. Amino acid metabolism by yeasts and lactic acid bacteria during bread dough formation. J. Food Sci. 57, 1423-1427. 

Based on the microscope pictures, dough formation can be summarized as follows. The individual flour particles consist of a sponge-like protein matrix in which starch is embeded. After addition of water, the matrix protein becomes sticky and causes the flour particles to form a continuous structure on kneading. At the same time, the protein matrix is extended and protein Aims are formed at the branch points... 

Amend, X, Belitz, H.-D. Microstructural studies of gluten and a hypothesis on dough formation. Food Structure 10, 277 (1991)... 

The production of soda crackers is also based on a mixed fermentation. Doughs for cracker production are inoculated with very smaH amounts of bakers yeast. During the first 3—5 h of the 18-h fermentation, yeast activity predominates thereafter bacterial fermentation causes a rapid decrease in pH through formation of lactic acid. 

In mixing any dough some air becomes incorporated. This air, if it remains until the product is baked, will contribute to its expansion in the oven. Another function of the air bubbles is to act as nuclei for the formation of other bubbles such as carbon dioxide. 

Rye Proteins. While rye is the only European cereal able to completely replace wheat in bread, rye protein is not as effective as wheat protein. One reason for this is that as much as 80% of the protein in a rye sour dough is soluble compared with 10% of soluble protein in a wheat dough. One factor that inhibits the formation of a gluten-like complex is the 4-7% of pentosans present, which bind water and raise the viscosity of the dough. The crumb structure is then formed from the pentosans in combination with the starch. 

They also found that at 1O8 C protein aggregation occurred, probably as a result of disulfide bond formation, and they suggested that this effect might provide an alternative to chemical oxidation for dough improvement. At higher temperatures, the protein aggregates broke down. The authors postulated that at the higher temperatures not only... 

It is a practice in some countries to add a small amount of sodium hydrogen carbonate to the powder dough, to neutralize dinitrogen tetroxide evolved during the decomposition of the powder. This would lead to formation of sodium nitrate... 

The principal unleavened bakery product is pie crust, which is low in moisture and high in fat content. The ingredients and method of preparation prevent the formation of a continuous gluten network through the dough mass. The porosity associated with leavened products is not desirable because the crust literally acts as a container and requires some strength. 

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