Wheat dough elasticity

Gluten Tough, elastic protein which remains when fkiur is washed to remove the starch. Wheat Imparts elasticity to doughs, thereby enabling them io be leavened with yeast. 

A bread flour giving a strong and elastic dough Figure 1 Chopin Alveograph results for flour from NABIM group 1 wheat... 

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. 

Water, wheat flour dough, and vulcanized rubber are examples of purely viscous, viscoelastic, and purely elastic materials, respectively. How could the differences in behavior of these three substances be explained at a fundamental level but in... 

The balance between viscosity and elasticity is close to optimum for wheat gluten protein at the water content used in dough-making. We have seen that the first requirement for a protein in dough to have viscoelastic properties is that its Tg be below the processing (usually ambient) temperature for the water content used. A second requirement for dough in an aerated product is that the molecular weight distribution (MWD) of the protein be optimal. 

Wheat gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye. WG gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. WG may also... 

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. 

Wheat is very suitable for bread making because the dough produced has elastic properties. This is due to the gluten (hydrated insoluble protein) present. The amount and quality of the gluten is a varietal characteristic, but it can also be affected by soil fertility and climatic conditions. 

Wheat protein fractionation by the Osborne method provides prolamins and glutelins in a ratio of 1 1. Both fractions, in hydrated form, have different effects on the rheological characteristics of dough prolamins are responsible, preferentially, for viscosity, and glutelins for dough strength and elasticity. 

Bread flour is obtained from wheat varieties with higher protein content (12-14%) and is also known as strong flour. This term relates to the properties of the dough, which is elastic and stiffer... 

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