Biomedical subjects

R C Hoseney

Publications and source records attributed to R C Hoseney.

7 recordsLinked to original sources

PubMed1991

Wheat gluten: rheological and gas retaining properties.

Three general properties of the gluten proteins appear to be responsible for gluten's ability to product unique light products. First is the ability to form a cohesive dough. This probably results from the low charge density of the proteins, which allows for strong hydrogen and hydrophobic bonding. The second factor is the ability of the dough to retain gas. This appears to result from the slow diffusion of low molecular weight molecules, including carbon dioxide, through the gluten matrix. The third factor is the transformation of dough to bread. Little is known about this transformation.

Diffusion↗

PubMed1990

The formation and properties of wheat flour doughs.

Among the cereal flours, only wheat flour will form a viscoelastic dough when mixed with water. The viscoelasticity appears to be because the gluten proteins are water compatible and thus will swell and interact. The gluten protein's large molecular size and low charge density appear to allow them to interact by both hydrogen and hydrophobic bonds. Wheat flour doughs are also unique in their ability to retain gas. This property appears to result from a slow rate of gas diffusion in the dough. The third major unique property of wheat flour doughs is their ability to set in the oven during baking, and thereby to produce a rigid loaf of bread. Although not clearly understood, this appears to be a heat-induced crosslinking of the gluten proteins.

Cooking↗

PubMed1977