Research on Change in Protein Composition during Dough Processing

Abstract

The ability of wheat flour to be processed into different foods is largely determined by the gluten proteins. Therefore, the gluten proteins have been the subject of intensive studies and this has revealed that having unusual structures and properties, made gluten proteins of special interest for studies. The objectives of this paper were to increase the understanding about the protein in wheat flour and to investigate formation of gluten protein in dough system during dough mixing.