Factors Governing Levels and Composition of the Sodium Dodecyl Sulphate-Unextractable Glutenin Polymers During Straight Dough Breadmaking

The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough

“…This differs from results published earlier for bread dough, where decreases in SDS-EP content have been described as a result of fermentation and resting (Veraverbeke et al, 1999;Lagrain et al, 2007). However, it is of note here, that, rather than an entangled gluten polymer network spanning the entire product, as would be the case for bread dough, multiple separated networks exist each within an (intact) dough layer.…”

Effects of incorporated amaranth albumins on the functional properties of wheat dough

“…Addition generally increases the monomeric to polymeric protein ratio, which makes the dough weaker and less stable 5, 23. There are, however, reports on spontaneous incorporation (without partial reduction) of the added glutenin subunit proteins into the polymeric glutenin network 38, 39. It was suggested that incorporation occurred because of damage in the polymer structure during the mixing action.…”

“…The mixing time requirement, dough strength and stability changed proportionally to the increase in the amount of polymeric protein fraction 38, 39. To study whether the added albumin proteins were able to become incorporated into the dough, SE‐HPLC analyses were carried out.…”

15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making

“…Gliadin is mainly monomeric, extractable in aqueous ethanol, and contains no free SH groups. However, during baking, SH oxidation reactions take place along with heat-induced SH/SS exchange reactions (Veraverbeke et al 1999;Singh 2005). Glutenins are polymeric proteins that consist of high-and low-molecular-weight glutenin subunits.…”