Proteins bread doughs

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. 

Simonato, B., Pasini, G., Giannattasio, M., Peruffo, A.D., De Lazzari, F., and Curioni, A. 2001. Food allergy to wheat products The effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust. JAgric Food Chem 49(11) 5668-5673. 

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... 

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,... 

Within the context of proteins as polymer materials the number is still further limited, since only very few are available in sufficient bulk at low extraction cost to consider post-processing them into useful materials. More particularly, the fibrous proteins, such as collagen, certain plant proteins such as gluten, the component of wheat responsible for giving the elastic properties to bread doughs, and proteins produced from soy have been exploited to a limited degree, as we shall see below. In recent years there has also been renewed interest in fibrous silk proteins, from silk worms, spiders (as web-silk) and also from bioengineering routes. 

Calcium stearoyl-2-lactylate—a recognized bread dough conditioner (24)—is known to complex with certain water-soluble fractions of wheat protein (3), but there is little hard evidence pointing to a direct interaction between it and gluten proteins on the order of that seen between the nonionic surfactants and gliadin. Some evidence (25) suggests that calcium stearoyl-2-lactylate interacts with gluten proteins in the presence of starch. 

The thiol—disulfide bonding system is important in the physical properties of a number of foods (134). Various enzymes catalyze the oxidation of thiols, the rearrangement of disulfide bonds, and the interchange of thiol-disulfide (135-141). The significance of these enzymes, some of which are found in baker s yeast (137), in the rheology of bread doughs, in other food systems, or in modifying novel proteins such as the keratins remains to be determined. 

Partial hydrolysis of wrheat proteins in bread dough... 

While yeast must have some nitrogen for cell building still this requirement is so small that as far as the bread manufacturer is concerned the yeast may be considered to have little effect on the gluten of the bread flour. On the other hand the fact must not be overlooked that the protein of bread dough exerts a more or less definite effect upon the activity of yeast on the carbohydrates of bread dough. That there is a toxic action by the protein of wheat bread dough on yeast has been determined by several workers. 

High protein breads are of interest in developing countries to alleviate protein/calorie malnutrition (9-10). Bread provides an ideal vehicle to improve nutrition because it is used widely and it can be fortified at the mill or bakery. Adding protein-rich flours from pulses and legumes to wheat flour results in bread with low volume and poor texture. Fortunately, dough strengtheners overcome those obstacles. 

Bread is made from water plasticized wheat flour, which in turn consists of ground-up wheat seeds. Dry flour consists of approximately 12% of protein, 87% of starch, and approximately 1% of everything else, such as minerals and salts. Since both the protein and the starch are polymeric, bread dough and... 

Wheat starch is composed of two components itself amylose, a linear, amorphous polymer and amylopectin, a branched, semicrystaUine polymer (10). The protein is known as gluten, also composed of two polymers, gliadin, a low-molecular-weight, soluble polymer and glutenin, a high-molecular-weight, cross-linked, elastic polymer primarily responsible for the viscoelastic properties of bread doughs. 

In order to improve nutrition, you want to add gelatin proteins to bread doughs. How will you do this What are the morphological and texture consequences of your actions ... 

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