Sentence examples for dough elasticity from inspiring English sources

—————————————————————————— ¹ For pasta you need a high gluten flour to give the dough elasticity.

In terms of the functions of the identified proteins encoded by 1Sl chromosome, high molecular glutenin subunits (HMW-GS) were the important seed storage proteins imparting dough elasticity (Payne 1987), while globulins were not only the seed storage protein, but also the metabolism proteins with multiple functions.

By contrast, the glutenins are polymeric proteins, and play a major role in dough elasticity [1].

Relaxation tests were performed to study dough elasticity.

However, eliminating genes might decrease dough elasticity because of a changed ratio in glutenin and gliadin proteins.

Indeed, we found that removal of the locus from the short arm of chromosome 1A resulted in increased dough elasticity.

You'll feel the dough gain elasticity: that's the gluten developing that will underpin the crumb structure of your bread.

Those efforts usually resulted in cakes and cookies that were either bland, brick-hard or crumbly (baked goods can fall apart without gluten, which is a protein in wheat that gives kneaded dough its elasticity).

Italian 00 flour is considered "soft" -- low in the proteins called glutens that give dough its elasticity, like the flour used in the thin and supple Naples-style pizzas so popular in New York.

Glutenin plays a major role in dough's elasticity, while gliadin contributes mainly to dough's viscosity [ 5].

The storage proteins of wheat (also known as wheat prolamins) are classically divided into two groups, the monomeric gliadins and polymeric glutenins (Shewry and Halford, 2002), with the latter being of particular interest as they are the major determinants of dough strength (elasticity) which is the most important quality parameter for breadmaking.