Uploaded December 2024 | Updated September 2026, 3 weeks ago
In this video, we attempt to bring forward some of the beautiful science going at a deeper level inside the bread dough. Through a quick overview of gluten's interactions and structures, we pry into what goes on in the bread dough on a microscopic scale. Our goal is to be able to understand how strain hardening actually happens at a the scale of the proteins. Be forewarned, this is a very dense video, albeit being quite introductory for the subject, but it's a very rewarding one, and we hope you enjoy it. Watch the video for more!
#strainhardening #bread #breadscience
References:
1. Wieser, Herbert, et al., "Chemistry of wheat gluten proteins: Qualitative composition." Cereal Liu 100.1 (2023): 23-35.
2. 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.
3. Su, Lei, et al. "Study on mechanism of starch phase transtion in wheat with different moisture content." Food Science and Technology 42 (2022): e106521.
4. Litvyak, Vladimir. "Size and morphological features of native starch granules of different botanical origin." Ukrainian food journal 7, Issue 4 (2018): 563-576.
5. 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.
6. Markgren, Joel, et al. "Glutenin and gliadin, a piece in the puzzle of their structural properties in the cell described through Monte Carlo simulations." Biomolecules 10.8 (2020): 1095.
7. Jones, Eric & Fogle, Emily. (2022). Gluten extracted from wheat flour, demonstrating the extensible and plastic nature of this complex protein network. CourseSource. 9. 10.24918/cs.2022.13.
8. Cappelli, Alessio, et al., "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.
9. Li, Mingfei, et al. "Interaction between gliadin/glutenin and starch granules in dough during mixing." LWT 148 (2021): 111624.
10. 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.
11. Wieser, H., Bushuk, W., MacRitchie, F., 2006. The polymeric glutenins. In: Wrigley, C.,
Bekes, F., Bushuk, W. (Eds.), Gliadin and Glutenin: the Unique Balance of Wheat Quality. Paul American Association of Cereal Chemistry, St, pp. 222, 227.
12. Lafiandra, Domenico, and Peter R. Shewry. "Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality." Journal of Cereal Science 106 (2022): 103487.
13. Rasheed, Faiza. "Tailoring the structure-function relationship in wheat gluten." Acta Universitatis Agriculturae Sueciae 2015: 13 (2015).
14. 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.
15. Feng, Yulin, et al. "Dynamic changes in glutenin macropolymer during different dough mixing and resting processes." Molecules 26.3 (2021): 541.
16. Don, C., et al. "Glutenin macropolymer: a gel formed by glutenin particles." Journal of Cereal Science 37.1 (2003): 1-7.
17. 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.
18. Guo, Lei, et al. "Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems." Computational and Structural Biotechnology Journal (2023).
19. Li, Liqun, et al. "Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties." Frontiers in Nutrition 10 (2023): 1195505.
20. Scott, Gabrielle, and Joseph M. Awika. "Effect of protein–starch interactions on starch retrogradation and implications for food product quality." Comprehensive Reviews in Food Science and Food Safety 22.3 (2023): 2081-2111.
21. Zang, Peng, et al. "Recent advances in the study of wheat protein and other food components affecting the gluten network and the properties of noodles." Foods 11.23 (2022): 3824.
22. Li, Yi, et al. "High-molecular-weight glutenin subunits: Genetics, structures, and relation to end use qualities." International Journal of Molecular Sciences 22.1 (2020): 184.
23. Urade, Reiko, et al., "Gliadins from wheat grain: An overview, from primary structure to nanostructures of aggregates." Biophysical reviews 10 (2018): 435-443.
24. Welc-Stanowska, Renata, et al.. "Insight into Organization of Gliadin and Glutenin Extracted from Gluten Modified by Phenolic Acids." Molecules 28.23 (2023): 7790.
In this video, we attempt to bring forward some of the beautiful science going at a deeper level inside the bread dough. Through a quick overview of gluten's interactions and structures, we pry into what goes on in the bread dough on a microscopic scale. Our goal is to be able to understand how strain hardening actually happens at a the scale of the proteins. Be forewarned, this is a very dense video, albeit being quite introductory for the subject, but it's a very rewarding one, and we hope you enjoy it. Watch the video for more!
#strainhardening #bread #breadscience
References:
1. Wieser, Herbert, et al., "Chemistry of wheat gluten proteins: Qualitative composition." Cereal Liu 100.1 (2023): 23-35.
2. 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.
3. Su, Lei, et al. "Study on mechanism of starch phase transtion in wheat with different moisture content." Food Science and Technology 42 (2022): e106521.
4. Litvyak, Vladimir. "Size and morphological features of native starch granules of different botanical origin." Ukrainian food journal 7, Issue 4 (2018): 563-576.
5. 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.
6. Markgren, Joel, et al. "Glutenin and gliadin, a piece in the puzzle of their structural properties in the cell described through Monte Carlo simulations." Biomolecules 10.8 (2020): 1095.
7. Jones, Eric & Fogle, Emily. (2022). Gluten extracted from wheat flour, demonstrating the extensible and plastic nature of this complex protein network. CourseSource. 9. 10.24918/cs.2022.13.
8. Cappelli, Alessio, et al., "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.
9. Li, Mingfei, et al. "Interaction between gliadin/glutenin and starch granules in dough during mixing." LWT 148 (2021): 111624.
10. 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.
11. Wieser, H., Bushuk, W., MacRitchie, F., 2006. The polymeric glutenins. In: Wrigley, C.,
Bekes, F., Bushuk, W. (Eds.), Gliadin and Glutenin: the Unique Balance of Wheat Quality. Paul American Association of Cereal Chemistry, St, pp. 222, 227.
12. Lafiandra, Domenico, and Peter R. Shewry. "Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality." Journal of Cereal Science 106 (2022): 103487.
13. Rasheed, Faiza. "Tailoring the structure-function relationship in wheat gluten." Acta Universitatis Agriculturae Sueciae 2015: 13 (2015).
14. 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.
15. Feng, Yulin, et al. "Dynamic changes in glutenin macropolymer during different dough mixing and resting processes." Molecules 26.3 (2021): 541.
16. Don, C., et al. "Glutenin macropolymer: a gel formed by glutenin particles." Journal of Cereal Science 37.1 (2003): 1-7.
17. 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.
18. Guo, Lei, et al. "Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems." Computational and Structural Biotechnology Journal (2023).
19. Li, Liqun, et al. "Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties." Frontiers in Nutrition 10 (2023): 1195505.
20. Scott, Gabrielle, and Joseph M. Awika. "Effect of protein–starch interactions on starch retrogradation and implications for food product quality." Comprehensive Reviews in Food Science and Food Safety 22.3 (2023): 2081-2111.
21. Zang, Peng, et al. "Recent advances in the study of wheat protein and other food components affecting the gluten network and the properties of noodles." Foods 11.23 (2022): 3824.
22. Li, Yi, et al. "High-molecular-weight glutenin subunits: Genetics, structures, and relation to end use qualities." International Journal of Molecular Sciences 22.1 (2020): 184.
23. Urade, Reiko, et al., "Gliadins from wheat grain: An overview, from primary structure to nanostructures of aggregates." Biophysical reviews 10 (2018): 435-443.
24. Welc-Stanowska, Renata, et al.. "Insight into Organization of Gliadin and Glutenin Extracted from Gluten Modified by Phenolic Acids." Molecules 28.23 (2023): 7790.
