What is Gluten ? The Science behind dough Formation....

Gluten plays a crucial role in formation of your bread dough from wheat.

GLUTEN - A Combination of two proteins ....

Gluten, Seems and wrongly assumed to be like a plastic like substance or rubbery mass, is commonly known as Wheat Protein.

It is formed when two wheat proteins namely ‘Gliadin’ and ‘Glutenin’ are mixed with water. The two proteins have uniquely high content of amino acids like glutamine and proline with low content of charged amino groups.

Real Science behind formation of dough from flour and essential role of Gluten in it  ....

Typically, Gluten affects many properties related to wheat dough formation like water absorption capacity,elasticity, viscosity and cohesiveness of dough.

As it is already mentioned above that Gluten is made of two proteins, among

which gliadin is soluble in water or alcohol and glutenin is insoluble.

Both the proteins contributes to the rheological property of dough, but they have different functions. Like hydrated gliadins contribute mainly to viscosity and extensibility of dough as they have little elasticity and less cohesiveness on the other hand hydrated glutenins are responsible for elasticity and strength of dough due to their high cohesiveness and elasticity. For good viscoelastic dough a proper mixture of both proteins are required.

Cystine a minor amino acids present in Gluten have most important function in networking and functionality of gluten as it formed inter-chain disulphide bonds between proteins. These bonds are mainly affected during dough preparations and baking.