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Principles of dough formation

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Technology of Breadmaking

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Abstract

The first, basic step in breadmaking is combining water with wheat flour and kneading (imparting mechanical energy to) the mixture to form an elastic dough (Bushuk, 1985; Hoseney, 1985). Flour from wheat, rather than from other cereal grains, is used because wheat storage protein has unique properties; no other cereal storage protein possesses the ability to form a viscoelastic dough when wetted and kneaded. A full explanation at the molecular level for this uniqueness still eludes researchers.

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Authors
  1. Clyde E. Stauffer
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Editors and Affiliations

  1. Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK

    Stanley P. Cauvain  & Linda S. Young  & 

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Stauffer, C.E. (1998). Principles of dough formation. In: Cauvain, S.P., Young, L.S. (eds) Technology of Breadmaking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2199-0_11

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  • DOI: https://doi.org/10.1007/978-1-4615-2199-0_11

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5922-7

  • Online ISBN: 978-1-4615-2199-0

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