THE FORMATION OF DOUGH AND GLUTEN - A STUDY BY SCANNING ELECTRON-MICROSCOPY

Hydrated wheat flour particles, doughs in different states of development, and gluten were investigated by microscopical techniques. In flour particles, the protein is present as a framework of protein strands in which the starch granules are embedded. Wetting the flour causes the particles to adhere to each other by means of the hydrated protein. During kneading, the protein strands of the framework are extended and torn apart into films. These films form layers in an optimally developed dough and in gluten and thus build up membranes. Overkneading destroys the films and creates a network again. Gluten exhibit the same structures as dough. © 1990 Springer-Verlag.