Wheat dough

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. 

HS Kim, PA Seib, OK Chung. D-erythroascorbic acid in bakers yeast and effects on wheat dough. J Food Sci 58 845-847, 862, 1993. 

Additional experiments should indicate the role of free proline for the formation of the Acp in wheat dough. 

Grosch, W., Wieser, H. 1999. Redox reactions in wheat dough is affected by ascorbic acid. J Cereal Sci 29 1-16. 

The peculiar viscoelastic properties of wheat dough are the result of the presence of a three-dimensional network of gluten proteins. The network is formed by thiol-disulfide exchange reactions among gluten proteins. Peptide disulfides can interfere in a thiol-disulfide exchange system by reacting with a protein (PR)-thiol to liberate a peptide (R)-thiol and form a mixed disulfide, as follows ... 

Li, W., Dobraszczyk, B.J., and Schofield, J.D. (2003). Stress relaxation behaviour of wheat dough and gluten protein fractions. Cereal Chem. 80, 333-338. 

The presence of lipoxygenase in plants may affect their storage and processing since it promotes the peroxidation of the polyunsaturated fatty acids (which are nutritionally essential) and can affect taste, odor, and color. Moreover lipoxygenase may influence ripening and abscission. In fact, it has been used to modify fatty acids, to bleach wheat flour, and to improve the rheological properties of wheat dough. An excellent dis-... 

Laaksonen, T.J. and Ross, Y.H. Thermal, dynamic-mechanical, and dielectric analysis of phase and state transitions of frozen wheat dough, /. Cereal Sci, 32, 281,2000. 

Clarke, C.L, Schober, T.J., and Arendt, E.K. 2002. Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and bread quality. Cereal Chem. 79, 640-647. 

Collar, C., Benedito de Barber, C., and Martinez-Anaya, M.A. 1994a. Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough. J. Food Sci. 59, 629-633, 674. 

Kieflfer, R. and Stein, N. 1999. Demixing in wheat doughs—its influence on dough and gluten rheology. Cereal Chem. 76, 688-693. 

Wehrle, K., Grau, H., and Arendt, E.K. 1997. Effects of lactic acid, acetic acid, and table salt on fundamental rheological properties of wheat dough. Cereal Chem. 74, 739-744. 

Barber, S., Tomer, M.J., Martinez Anaya, M.A., and Benedito de Barber, C., Microflora of the sour dough of wheat flour bread Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms, Z Lebensm. Unters. For., 189, 6, 1989. 

Pheromone (500 /xg/septum) Whole wheat dough (20 g) Pheromone + whole wheat dough Control ... 

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