Microstructural studies of gluten and a hypothesis on dough formation

  • Amend T
  • Belitz H
  • 9


    Mendeley users who have this article in their library.
  • N/A


    Citations of this article.


The transformation of a mixture of water and wheat flour into a viscoelastic dough was studied by light microscopy, scanning and transmission electron microscopy. In flour particles, gluten protein fills up the space between the starch granules forming a three-dimensional network. Dough formation is the result of the adhesion of the protein networks of individual flour particles to one another and their extension during kneading. In the course of the kneading process protein films form from the strands by bidirectional extension. The strands of the gluten network consist of randomly arranged protein threads which are twisted to forrm loops and knots in the unextended state. Bidirectional extension of the gluten pulls apart these knots to platelet-like forms.

Author-supplied keywords

  • Blé
  • Cereal flour
  • Estructura
  • Farine céréale
  • Formación
  • Formation
  • Gluten
  • Harina cereal
  • Microscopie électronique balayage
  • Microscopie électronique transmission
  • Microscopía electrónica barrido
  • Microscopía electrónica transmisión
  • Pasta
  • Paste
  • Proteina
  • Proteins
  • Protéine
  • Pâte
  • Scanning electron microscopy
  • Structure
  • Transmission electron microscopy
  • Trigo
  • Wheat

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document


  • Thomas Amend

  • Hans-Dieter Belitz

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free