Food Chemistry

15.4 Baked Products 729

Fig. 15.44.(continued) 10 : Dough after addition of water (starch removed), not kneaded, practically unstretched,
connected protein network. 11 : Detail from10. 12: Kneaded dough with extended network. 13 : Detail from 12 ,
beginning film formation between protein strands. 14 : Optimally kneaded dough. 15 : Detail from 14 with partially
perforated protein film. 56 : Highly overkneaded dough with short irregular protein strands. 57 : Detail from 56.