MadSci Network: Chemistry

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

Gluten, gliadin and glutenin proteins are defined by solubility.


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

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.

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