MadSci Network: Chemistry
Query:

Re: Which liquid would result in more gluten extracted from dough?

Date: Wed May 6 22:42:19 2015
Posted By: Robert LaBudde, President
Area of science: Chemistry
ID: 1418020838.Ch
Message:

Gluten, gliadin and glutenin proteins are defined by solubility.

See http://www.nature.com/nature/journal/v134/n3384/abs/134380c0.html.
 http://en.wikipedia.org/wiki/Gluten

As you can see from the latter article, salt solution results in purer gluten.

More about the 'impurities' (chiefly albumin proteins) removed by dilute
salt solutions is given in
 http://www.friedli.com/research/PhD/gluten/chap2.html

In general, proteins are described phenomenologically as water-soluble,
salt-soluble, alcohol-soluble, acid- or alkalai-soluble and insoluble.

Nowadays proteins can be described accurately by primary, secondary,
tertiary and quatenary structures.



Current Queue | Current Queue for Chemistry | Chemistry archives

Try the links in the MadSci Library for more information on Chemistry.



MadSci Home | Information | Search | Random Knowledge Generator | MadSci Archives | Mad Library | MAD Labs | MAD FAQs | Ask a ? | Join Us! | Help Support MadSci


MadSci Network, webadmin@madsci.org
© 1995-2006. All rights reserved.