Mechanochemical activation of gluten network development during dough mixing

The interplay between wheat flour composition and mixing conditions required for achieving gluten network development is addressed here. Dough mixing tests were carried out on a planetary mixer using a wide range of water content (68–125 mL per 100 g of flour), mixing speed (50–110 rpm) and flour types. A model predicting dough development time (ddt) from the specific mixing power input (Pwsp, J.s−1.kg−1) was established, whatever the details of mixing conditions (dough water content, mixing speed or mechanical energy input). It involves two intrinsic flour parameters: flour's energy demand and specific critical power (respectively Ef and Pwsp* with ddt = Ef/[Pwsp- Pwsp*]). Amongst several flour biochemical features, only the proportion in unextractable glutenin polymers in total glutenin polymers (UPP) was found correlated with Ef and Pwsp*. Dough supplementation with thiol/disulfide interfering chemicals, as well as addition of a pause at the beginning of mixing lowered Pwsp*. From the findings of the study, gluten network development is hypothesized to rely on the mechanical activation of “stress bearing” bonds of different nature, namely interchains disulfide- and Hydrogen-bonds. •Gluten development in mixed dough is controlled by mechanical energy input.•Flour SDS-unextractable protein fraction determined dough mixing energy requirement.•A minimal mixing power delivery is mandatory to get gluten development.•Blockage of flour thiols loosen the dependency towards mixing power.•Dough development relies on the mechanochemical activation of glutenin polymers.