How gluten interrelates with other macro-molecules to form the dough?
Started by poppysnoss, Apr 14 2010 09:39 PM
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BUMP for poppy.
Hello All.
I am trying to finish off an assignment that I have spent far too long on, but I feel I am lacking substance in a certain area.
My assignment is on breadmaking and I am looking for additional information on how gluten interrelates with other macro-molecules to form the dough. Does anyone have any information on this specific area? I have piles of chemistry books sitting next to me, but just can't find material I am happy with.
If anyone had any information or could tell me where I might find this, I'd be very grateful!
Many thanks in advance
Pops
Hi Pops
Nice little animation at the Science of Bread
Kind regards,
Tony
Hello Pops,
Found those with a quick search!
Technology of Breadmaking
Technology of Breadmaking
Food Chemistry - Dough Formation
The Gluten Proteins
Food, Fermentation and Microorganisms - Formation of Dough
Good luck!
Filip
Found those with a quick search!
Technology of Breadmaking
Technology of Breadmaking
Food Chemistry - Dough Formation
The Gluten Proteins
Food, Fermentation and Microorganisms - Formation of Dough
Good luck!
Filip
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