MICROSTRUCTURAL STUDIES OF GLUTEN AND A HYPOTHESIS ON DOUGH FORMATION

The transformation of a mixture of water and wheat flour into a viscoe lastic dough was studied by light microscopy, scanning and transmissio n electron microscopy. In flour particles, gluten protein fills up the space between the starch granules forming a three-dimensional network . Dough formation is the result of the adhesion of the protein network s of individual flour particles to one another and their extension dur ing kneading. In the course of the kneading process protein films form from the strands by bidirectional extension. The strands of the glute n network consist of randomly arranged protein threads which are twist ed to form loops and knots in the unextended state. Bidirectional exte nsion of the gluten pulls apart these knots to platelet-like forms.