Starch and Enzymes in Gluten Development

Front

Starch function in baking

Back

structure and texture

Front

Enzyme proteins in gluten

Back

down gluten proteins

Front

Gluten development process

Back

kneading, resting

Front

Starch vs. Gluten

Back

provides energy; gluten provides elasticity

Front

Example of enzyme protein

Back

Amylase

Front

Role of amylase in baking

Back

down starch into sugars

Front

Gluten's impact on dough

Back

and chewiness

Front

Starch gelatinization

Back

absorbs water and swells

Front

Enzyme activity in dough

Back

texture and flavor

Front

Quiz: Main component of gluten

Back

(gliadin and glutenin)