New approaches to study the molecular basis of the mechanical properties of gluten

Recent work contributing to the understanding of the molecular basis of the mechanical properties of gluten and dough are critically reviewed. Rheological, chemical and spectroscopic methods are considered and the results compared. It is concluded that, despite some inferences to the contrary, the behaviour of gluten and dough on mixing is characterised by the build-up of a polymeric species and that particulate theories of dough rheology are not tenable.