Bubbles in bread - Wheat gluten proteins are responsible for gas retention in bread
17 important questions on Bubbles in bread - Wheat gluten proteins are responsible for gas retention in bread
Which main type of proteins are present in flour?
- Albumins
- Globulins
- Prolamins/gliadins
- Glutelines/glutenins
What is the function of albumins and globulins in bread?
What is the function of prolamins/gliadins and glutelins/glutenins?
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How can the different protein fractions in wheat flour be obtained by the Osborne fractionation?
Residue + 0.4 M salt = globulins
Residue + 70% ethanol = prolamins/gliadins
Residue = glutelines/glutenins
Which isoforms of gliadins exist?
Which 2 glutenins exist?
- Low molecular weight (LMW) 40%
- High molecular weight (HMW) 10%
What is the molecular weight of gliadins?
What is the molecular weight of glutenins?
What is the difference between gliadins and glutenins?
- Glutenins are rich in cysteine residues, that have the ability to form disulfide bridges. These disulfide bridges are formed during mixing and are responsible for the gas holding capacity of the dough. Resistant to extension and provide strength to the dough, but prone to rupture
- Gliadins --> no disulfide bridging, sticky and cohesive mass, very elastic
What does the combination of glutenins and gliadins give?
What is the strength of the gluten network and baking properties determined by?
How can gliadins and glutenins be separated?
What is the function of Beta-mercaptoethanol?
What causes the variability in protein composition of gluten?
Which protein is most important for the baking characteristics?
How does a sequence of a HMW glutenin look like?
Middle: Central repetitive domain: 480-700 amino acid residues --> responsible for the actual molecular weight of the glutenin
Right side: C-terminal --> 42 amino acid residues of which one cysteine
Why are glutenins resistant against extension?
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