Question

Describe both fraction of proteins constituting gluten and explain how each contributes to the behavior of the gluten in batters and doughs.

Answer 1

Gluten constitute of Gliadin and Gluten in.

Gliadin :they are monomers and repeatedly contains glutamine and proline amonoacids.

glutelins The glutenin fraction comprises aggregated proteins linked by interchain disulphide bonds; they have varying size ranging from about 500,000 to more than 10 millio

Glutenin elasticity is governed by amount of Gliadin alcohol soluble oligomer fractions and water soluble gliadin OLIGOMER act as glutenin polymerization inhibitor.

Batter: In Batter amount if Gliadin is less compared to glutenin so it becomes more elastic.

Dough: addition of yeast is source for alcohol soluble Gliadin and terminates the glutenin polymerization. Make less elastic and diffusion of gases allows it become spongy.

https://www.sciencedirect.com/science/article/pii/S0740002006001535