What You Need to Know
The dough’s rheology is governed by the gluten network, where gliadin and glutenin interactions create extensibility and elasticity. Water absorption influences starch gelatinization and protein hydration, while mixing time determines gluten network strength. Controlled cooking temperatures ensure proper gelatinization of starch and protein denaturation without overcooking.
The Science
Primary Reaction
Gluten network formation (protein polymerization) and starch gelatinization