This is a continuation of my prior post title Experimenting with Bread Dough Process. Apparently, when my updated posts become too long, with too many words, there are times when text gets lost on an update, so I’ll have to come up with a different titling scheme and give up on the idea of continuing to add content to existing posts. For now, this will be Part Two. As with the prior post in this series, the dates below were snipped from the prior post, and is why they are earlier than the date of this post.
2009.Aug.14
I feel like I found the mother load of information about enzymes, and as I was reading through the commercial report from an apparent enzyme manufacturer (PDF), I found these two paragraphs that may explain the increased stickiness (I may have gone overboard with my chosen emphasis):
Glutenin can be classed as a heterogenous mixture of proteins. It has a molecular weight of 100,000 to several million. It is a multiple chain protein with crosslinked intermolecular disulfide bonds. It has moderate adhesiveness and high elasticity….
Gliadin is considered a heterogeneous mixture of prolamines with a molecular weight of 25- 60,000. It is a single chain protein containing intramolecular disulfide bonds. It has high adhesiveness and low elasticity.