Gluten in bread

Fumaric acid breaks the sulfur-to-sulfur bonds in the elastic protein gluten in bread doughs. This makes the doughs more machine-able. It also is a key ingredient in rye and sourdough breads—it makes them sourer. 

What are the main functionalities of salt, emulsifiers, or dough conditioners and vital gluten in bread-making processes ... 

Salt is used as an essential nutrient and a flavoring in food. It is also used in products to change their properties. In breads, it moderates the growth of yeast, and strengthens gluten. In ice cream and frozen... 

The Group A emphases are those that inform the development of chemical literacy (DeBoer, 2000) and should be made available to all students (cf scientific literacy - (Roberts, 2007). These emphases all call for an imderstanding of a macro type of representation, so that learners appreciate what it is when they encounter a chemical phenomenon e.g. a solution, a colloid, a precipitate. This understanding would enable students to answer the question what is it and possibly what to do with it how to act when they encounter such a chemical phenomenon. These emphases also call for an understanding of the submicro type of representation, so that learners can qualitatively explain the nature of the macro phenomena that they encounter and hence be able to answer the question why is it as it is In order to explore these emphases, a chemistry curriculum would need to address a variety of contexts related to the three Group A emphases that have mearung in the everyday world. Pilot, Meijer and Bulte (2008) discuss three such contexts ceramic crockery, gluten-free bread and the bullet-proof vest. 

There are a few areas in the subjects covered by this book where unfortunately the same words or are used to describe different things. They are gluten and flour improver. In food law a flour improver would cover a substance added to flour to improve its performance, usually in bread. Such a substance is ascorbic acid. In a bakery, the expression flour improver covers a mixture that is added to the dough. In this context a flour improver will contain not only substances like ascorbic acid but also, for example, enzyme active soya flour, emulsifiers and possibly fat. 

Xanthan gum dissolves in cold water. A 1% solution has a pH between 6.1 and 8.1. It normally functions as a thickener but combines synergistically with locust bean gum to produce a very cohesive and elastic gel. Xanthan gum is used in making gluten-free bread but it is one of the few substances that can be used as a substitute for gum tragacanth. 

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. 

Preparation of cheeses and soy derivatives Solubilization of protein concentrates Production of protein hydrolysates Gluten modification in bread doughs Chillproofing of beer Plastein formation Tenderization of meats Quality determination of proteins... 

This is partly a reflection of higher costs of production but the main explanation must lie in the historically small volumes traded. As new farms come on stream, this factor should diminish in importance. Nevertheless, a processor seeking to develop a product which will use any significant volume would do well to secure supplies well in advance. Even when such precautions are taken, however, disaster can still strike. Some of the more unusual ingredients may be produced by only one or two farmers, with potential consequences for continuity of supply. For example, a crop failure in 1999 led to a complete cessation of the supply of organic lupin flour, important in the production of gluten-free bread. 

Li, W., Dobraszczyk, B.J., and Wilde, P.J. (2004). Surface properties and locations of gluten proteins and lipids revealed using confocal scanning laser microscopy in bread dough,... 

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