Uploaded December 2024 | Updated September 2026, 3 weeks ago
In this video, we continue our exploration of what goes on inside the dough and how strain hardening influences its strength. After our introduction to the microscopic world of gluten proteins and other elements in our last video, we now take a deeper look at what happens during mixing and other stages of bread making, seeing how the protein structure of the gluten proteins can form a strong, or weak, dough. Watch the video for more!
#bread #strainhardening #breadscience
References:
1. Gil-Humanes, Javier, et al. "Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies." PloS one 9.3 (2014): e90898.
2. Yang, Yu-ling, et al. "Mechanical action on the development of dough and its influence on rheological properties and protein network structure." Food Research International 158 (2022): 111495.
3. Jia, Ruobing, et al. "Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing." Food chemistry: X 15 (2022): 100448.
4. Sliwinski, Edward L., Peter Kolster, and Ton van Vliet. "Large-deformation properties of wheat dough in uni-and biaxial extension. Part I. Flour dough." Rheologica Acta 43 (2004): 306-320.
5. Sliwinski, Edward L., et al. "Large-deformation properties of wheat dough in uni-and biaxial extension. Part II. Gluten dough." Rheologica Acta 43 (2004): 321-332.
6. Liu, Qiannan, et al. "Effects of pressure in hand kneading and mechanical bionic kneading on dough formation and texture properties." Food and Bioproducts Processing 144 (2024): 102-109.
7. Kim, Seongsoo, et al. "Work hardening in colloidal crystals." Nature (2024): 1-6.
8. Feng, Yulin, et al. "Dynamic changes in glutenin macropolymer during different dough mixing and resting processes." Molecules 26.3 (2021): 541.
9. Li, Mingfei, et al. "Interaction between gliadin/glutenin and starch granules in dough during mixing." LWT 148 (2021): 111624.
10. Don, Clyde, et al. "The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough." Journal of Cereal Science 41.1 (2005): 69-83.
11. Parenti, Ottavia, et al. "The determination of bread dough readiness during kneading of wheat flour: A review of the available methods." Journal of Food Engineering 309 (2021): 110692.
12. Don, Clyde, et al. "Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough." Journal of Cereal Science 38.2 (2003): 157-165.
13. Vidal, Leonhard Maria, et al. "Structure Strengthening Phenomena of Gluten Matrices under Different Stress Types." Polymers 15.23 (2023): 4491.
14. Van der Mijnsbrugge, Adriaan, et al. "Image analysis of dough development: impact of mixing parameters and wheat cultivar on the gluten phase distribution." Journal of Food Engineering 171 (2016): 102-110.
15. Cappelli, Alessio, Lorenzo Bettaccini, and Enrico Cini. "The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies." Trends in Food Science & Technology 104 (2020): 91-101.
16. Meerts, Mathieu, et al. "The impact of water content and mixing time on the linear and non-linear rheology of wheat flour dough." Food Biophysics 12 (2017): 151-163.
17. Shen, Huishan, et al. "Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing." International Journal of Biological Macromolecules 244 (2023): 125371.
18. Romanoa, Annalisa, et al. "Microscopic and thermal characteristics of experimental models of starch, gliadins, glutenins and gluten from semolina." CHEMICAL ENGINEERING 43 (2015).
19. Liu, Shuyi, et al. "Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough." Lwt 141 (2021): 110920.
In this video, we continue our exploration of what goes on inside the dough and how strain hardening influences its strength. After our introduction to the microscopic world of gluten proteins and other elements in our last video, we now take a deeper look at what happens during mixing and other stages of bread making, seeing how the protein structure of the gluten proteins can form a strong, or weak, dough. Watch the video for more!
#bread #strainhardening #breadscience
References:
1. Gil-Humanes, Javier, et al. "Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies." PloS one 9.3 (2014): e90898.
2. Yang, Yu-ling, et al. "Mechanical action on the development of dough and its influence on rheological properties and protein network structure." Food Research International 158 (2022): 111495.
3. Jia, Ruobing, et al. "Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing." Food chemistry: X 15 (2022): 100448.
4. Sliwinski, Edward L., Peter Kolster, and Ton van Vliet. "Large-deformation properties of wheat dough in uni-and biaxial extension. Part I. Flour dough." Rheologica Acta 43 (2004): 306-320.
5. Sliwinski, Edward L., et al. "Large-deformation properties of wheat dough in uni-and biaxial extension. Part II. Gluten dough." Rheologica Acta 43 (2004): 321-332.
6. Liu, Qiannan, et al. "Effects of pressure in hand kneading and mechanical bionic kneading on dough formation and texture properties." Food and Bioproducts Processing 144 (2024): 102-109.
7. Kim, Seongsoo, et al. "Work hardening in colloidal crystals." Nature (2024): 1-6.
8. Feng, Yulin, et al. "Dynamic changes in glutenin macropolymer during different dough mixing and resting processes." Molecules 26.3 (2021): 541.
9. Li, Mingfei, et al. "Interaction between gliadin/glutenin and starch granules in dough during mixing." LWT 148 (2021): 111624.
10. Don, Clyde, et al. "The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough." Journal of Cereal Science 41.1 (2005): 69-83.
11. Parenti, Ottavia, et al. "The determination of bread dough readiness during kneading of wheat flour: A review of the available methods." Journal of Food Engineering 309 (2021): 110692.
12. Don, Clyde, et al. "Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough." Journal of Cereal Science 38.2 (2003): 157-165.
13. Vidal, Leonhard Maria, et al. "Structure Strengthening Phenomena of Gluten Matrices under Different Stress Types." Polymers 15.23 (2023): 4491.
14. Van der Mijnsbrugge, Adriaan, et al. "Image analysis of dough development: impact of mixing parameters and wheat cultivar on the gluten phase distribution." Journal of Food Engineering 171 (2016): 102-110.
15. Cappelli, Alessio, Lorenzo Bettaccini, and Enrico Cini. "The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies." Trends in Food Science & Technology 104 (2020): 91-101.
16. Meerts, Mathieu, et al. "The impact of water content and mixing time on the linear and non-linear rheology of wheat flour dough." Food Biophysics 12 (2017): 151-163.
17. Shen, Huishan, et al. "Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing." International Journal of Biological Macromolecules 244 (2023): 125371.
18. Romanoa, Annalisa, et al. "Microscopic and thermal characteristics of experimental models of starch, gliadins, glutenins and gluten from semolina." CHEMICAL ENGINEERING 43 (2015).
19. Liu, Shuyi, et al. "Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough." Lwt 141 (2021): 110920.
