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How gluten interrelates with other macro-molecules to form the dough?

Started by , 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
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