GLUTEN EXTENSIBILITY: A KEY FACTOR IN URUGUAYAN WHEAT QUALITY

摘要

Highly elastic doughs are essential for production of pan bread, but the elasticity must be balanced by extensibility for best volume and quality. This balance is even more critical for the production of high quality hearth breads. Gluten proteins, responsible for both the elasticity and extensibility of bread doughs, have been widely studied. However, factors responsible for strength have received much more attention than those that responsible for plasticity. Lack of extensibility, resulting in "short doughs", is a major problem with Uruguayan wheats. The objective of this study was to evaluate the factors that contribute to this problem.