Protein film, dough

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. 

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

Interaction between proteins and other amphiphilic substances has been shown to influence technical properties of proteins in food systems. Since proteins and low molecular weight amphiphiles often coexist in systems where formation and properties of inter-facial films are of fundamental importance (e.g. dairy products, dough, meat emulsions), influence of the mode of interaction between proteins and amphiphiles in the bulk solution on the surface behaviour is of interest. 

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