Wheat gluten: rheological and gas retaining properties.
Three general properties of the gluten proteins appear to be responsible for gluten's ability to product unique light products. First is the ability to form a cohesive dough. This probably results from the low charge density of the proteins, which allows for strong hydrogen and hydrophobic bonding. The second factor is the ability of the dough to retain gas. This appears to result from the slow diffusion of low molecular weight molecules, including carbon dioxide, through the gluten matrix. The third factor is the transformation of dough to bread. Little is known about this transformation.
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Department of Grain Science and Industry, Kansas State University, Manhattan 66506.
D004058:Diffusion; D005524:Food Technology; D005740:Gases; D005983:Glutens; D006358:Hot Temperature; D012212:Rheology; D014908:Triticum
D005740:Gases; D005983:Glutens