Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Changes In Gluten Proteins During Dough Formation
Initially, gluten is formed when flour and water are mixed together. The proteins in the flour, glutenin and gliadin cross link, using water as a vehicle to form gluten. Enhancing this gluten structure is important relative to developing a gas retaining structure in the chapati/bread. When the hydrated bread flour is mixed and kneaded, the gluten proteins orient themselves aligns and partially unfolded. This enhances hydrophobic interaction and formation of disulphide bridges through -S-S- interchange reactions. A 3-dimensional viscoelastic protein network is established, as the initial gluten particles transform into this membrane (film), thus serving to entrap starch granules and other flour components. Cleavage of disulphide bridges by reducing agents such as cysteine, destroys the cohesive structure of hydrated gluten and bread dough ; the addition of agents such as bromates, increase toughness and elasticity. "Strong" flours from certain wheat varieties require long mixing time and give very cohesive dough. "Weak flours" are less effective and gluten network breaks down when the energy or duration of mixing exceeds a certain level, probably because of -S-S- bonds are ruptured (especially in absence of air).
Dough strength appears to be related to a large content of high molecular weight glutenins including totally insoluble "residue proteins". From experiments with "reconstituted" wheat flours of varying gliadin and glutenin ratios, it can be postulated that the glutenins are responsible for the elasticity, cohesiveness and mixing tolerance of dough whereas gliadins facilitate fluidity, extensibility and expansion of the dough, thus contributing to a larger bread loaf volume. A proper balance of the proteins is essential for bread making. Excessive cohesion (glutenins) inhibit \the expansion of trapped CO2 bubbles during fermentation, the rise of the dough and the subsequent presence of open air cells in the bread crumb. Excessive extensibility (gliadins) results in gluten films that are weak and permeable; thus retention of CO2 is poor and dough collapse may occur.
What is ISQ In resonance frequency analysis implant stability quotient (ISQ) is use to quantify the frequency measurement of implants within a range between 3500 and 8500 HZ. I
MR means medical representative. Medical rep has to sell products of pharma companies or drug manufacturers. He has to go to doctors and medical shops to sell drugs and promote dru
Distinguish between epithelial and connective tissues with respect to their cell arrangement? PROVIDE a specific example (for both tissue types) of how the arrangement of cells hel
The enhancer is the cis-acting nucleotide series to which the transcription factor(s) bind, and which increases transcription of the gene. It is not part of the promoter; the gener
Binding site is the place on cellular DNA to which a protein (like transcription factor) can bind. Typically, binding sites may be found in the vicinity of genes, and would be inv
Q. What is extracellular digestion? Extracellular digestion is so that in which food breaking into utile molecules that can be internalized by the cell is done in the extracell
are viruses cellular organisms
Capital Reserves 1. This is raised with selling shares at a premium. As the difference among the market price less floatation costs and par value is credited to the capital re
Q. Direct use values of biodiversity? Direct use values are for those goods that are ensured directly e.g. food and timber. Maintaining a wide range of components of biological
What is the meaning of Prohaptor? The specialized attachment sucker which surrounds the mouth in monogenean flukes. It comrpise adhesive structures which help attach the animal
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd