Wheat Dough Properties and Gluten Structure

Factors Affecting Viscoelastic Properties of Wheat Dough

• Hydrogen bonding among amide and hydroxyl groups, hydrophobic interactions, and sulfhydryl-disulfide interchange reactions contribute to the development of unique viscoelastic properties.
• The culmination of these interactions into good dough-making properties depends on the structural properties of each protein and their associations in the overall gluten structure.

Protein Structure in Gluten

• Polypeptides of gluten, especially glutenins, are rich in proline, resulting in very little folded structure.
• Whatever folded structure initially exists in gliadins and glutenins is lost during mixing and kneading, and no additional unfolding occurs during baking.

Effects of Supplementation on Dough Properties

• Supplementation of wheat flour with albumin- and globulin-type proteins (e.g., whey proteins and soy proteins) adversely affects viscoelastic properties and baking quality of the dough.
• These proteins decrease bread volume by interfering with formation of the gluten network.

Counteracting Adverse Effects with Surfactants

• Addition of phospholipids or other surfactants to dough counters the adverse effects of foreign proteins on loaf volume.
• The surfactant/protein film compensates for the impaired gluten film, resulting in acceptable loaf volume.

Textural and Sensory Qualities of Bread

• Although surfactants can restore loaf volume, the textural and sensory qualities of the bread are less desirable than normal.

Isolated Gluten as a Protein Ingredient

• Isolated gluten is used as a protein ingredient in non-bakery products due to its cohesion-adhesion properties.
• It is an effective binder in comminuted meat and surimi-type products.

Factors Affecting Viscoelastic Properties of Wheat Dough

• Hydrogen bonding among amide and hydroxyl groups, hydrophobic interactions, and sulfhydryl-disulfide interchange reactions contribute to the development of unique viscoelastic properties.
• The culmination of these interactions into good dough-making properties depends on the structural properties of each protein and their associations in the overall gluten structure.

Protein Structure in Gluten

• Polypeptides of gluten, especially glutenins, are rich in proline, resulting in very little folded structure.
• Whatever folded structure initially exists in gliadins and glutenins is lost during mixing and kneading, and no additional unfolding occurs during baking.

Effects of Supplementation on Dough Properties

• Supplementation of wheat flour with albumin- and globulin-type proteins (e.g., whey proteins and soy proteins) adversely affects viscoelastic properties and baking quality of the dough.
• These proteins decrease bread volume by interfering with formation of the gluten network.

Counteracting Adverse Effects with Surfactants

• Addition of phospholipids or other surfactants to dough counters the adverse effects of foreign proteins on loaf volume.
• The surfactant/protein film compensates for the impaired gluten film, resulting in acceptable loaf volume.

Textural and Sensory Qualities of Bread

• Although surfactants can restore loaf volume, the textural and sensory qualities of the bread are less desirable than normal.

Isolated Gluten as a Protein Ingredient

• Isolated gluten is used as a protein ingredient in non-bakery products due to its cohesion-adhesion properties.
• It is an effective binder in comminuted meat and surimi-type products.

This quiz explores the role of hydrogen bonding, hydrophobic interactions, and sulfhydryl-disulfide interchange reactions in the development of wheat dough's viscoelastic properties. It also delves into the structural properties of gluten proteins and their associations.