Protein:
How it helps gluten develop
How it achieves gluten development.
It takes two proteins called glutenin and gliadin. you take these two proteins and mix them in water which in turn these two proteins start to break down and their particles combine. Which create the gluten and strands of dough.
Foods containg these amino acids
Wheat
Wheat contains the amino acids that make up gluten.
Barley
Barley also contains the amnio acids but it is also a combing agent as well for the guten.
Rye
Rye is not used in foods yes but it still contains the amnio acids containing gluten.
Factors that help gluten develop
Factors that help perform the role:
1. Water
2. Mixing
3.Kneading
4. Air
5. Gliadin
6. Glutenin
7. Hydration
Factors that stop the role:
1. Extent of mixing the dough
2. Type of flour
3. To much water
4. Certain fats
5. Ph Leves
6. to much or to little salt
7. Temperature