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Description
The stretching of the dough leads to a physical alignment of the gluten-forming proteins (specifically glutenins), which exposes the cysteines along the protein chain
doi: 10.1006/bbrc.1997.7438
Consensus was defined as 70% agreement on predefined statements
Navid, F., Layh-Schmitt, G., Sikora, K
doi: 10.1016/j.cell.2014.03.011 52 KrauseJLSchpeSSSchattenbergFMllerSAckermannGRolle-KampczykUEet al
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