{"id":13191,"date":"2026-03-19T09:53:15","date_gmt":"2026-03-19T08:53:15","guid":{"rendered":"https:\/\/glutenlight.eu\/?p=13191"},"modified":"2026-03-19T09:53:31","modified_gmt":"2026-03-19T08:53:31","slug":"long-ripening-dough-gluten-structure","status":"publish","type":"post","link":"https:\/\/glutenlight.eu\/?p=13191&lang=en","title":{"rendered":"Long-fermentation doughs: role of gluten structure and differences between strong flours and einkorn flours"},"content":{"rendered":"<h2 class=\"western\"><strong><span style=\"font-size: large;\">Highlights<\/span><\/strong><\/h2>\n<p class=\"western\"><strong>Long fermentations do not depend exclusively on flour \u201cstrength\u201d<\/strong><br \/>\nThe idea that only strong flours are suitable is an operational simplification that does not capture the complexity of the gluten system.<\/p>\n<p class=\"western\"><strong>Gluten is a dynamic system, not a static one<\/strong><br \/>\nThe gluten network forms and evolves over time through continuous processes of bond breaking and reorganization.<\/p>\n<p class=\"western\"><strong>Dough stability depends on the continuity of the protein network<\/strong><br \/>\nIt is not only about \u201chow much gluten,\u201d but how it is organized into a connected three-dimensional structure.<\/p>\n<p class=\"western\"><strong>There is a critical threshold of structural collapse<\/strong><br \/>\nWhen network continuity is lost, the dough rapidly shifts from stable to unstable, with non-linear behavior.<\/p>\n<p class=\"western\"><strong>Long fermentations modify the gluten network<\/strong><br \/>\nThrough:<\/p>\n<ul>\n<li>\n<p class=\"western\">proteolysis<\/p>\n<\/li>\n<li>\n<p class=\"western\">thiol\u2013disulfide exchange<\/p>\n<\/li>\n<li>\n<p class=\"western\">changes in redox state<\/p>\n<\/li>\n<\/ul>\n<p class=\"western\"><strong>Strong and weak flours differ in their distance from the critical threshold<\/strong><\/p>\n<ul>\n<li>\n<p class=\"western\">strong flours \u2192 more extended and stable network<\/p>\n<\/li>\n<li>\n<p class=\"western\">weak flours \u2192 more fragile network, closer to collapse<\/p>\n<\/li>\n<\/ul>\n<p class=\"western\"><strong>Einkorn represents a limiting model<\/strong><\/p>\n<ul>\n<li>\n<p class=\"western\">less organized and less elastic network<\/p>\n<\/li>\n<li>\n<p class=\"western\">higher sensitivity to degradation<\/p>\n<\/li>\n<li>\n<p class=\"western\">more plastic behavior<\/p>\n<\/li>\n<\/ul>\n<p class=\"western\"><strong>Collapse can be reversible or irreversible<\/strong><\/p>\n<ul>\n<li>\n<p class=\"western\">elastic \u2192 recoverable<\/p>\n<\/li>\n<li>\n<p class=\"western\">plastic \u2192 permanent loss of structure<\/p>\n<\/li>\n<\/ul>\n<p class=\"western\"><strong>Dough recovery is a reorganization, not a \u201creactivation\u201d<\/strong><br \/>\nProteins do not regenerate: they restructure, temporarily increasing connectivity.<\/p>\n<p class=\"western\"><strong>Key practical implication<\/strong><br \/>\nManaging long fermentations requires control of <strong>network structural continuity<\/strong>, not just flour selection.<\/p>\n<h2 class=\"western\"><strong><span style=\"font-size: large;\">1\ufe0f\u20e3 Introduction<\/span><\/strong><\/h2>\n<p class=\"western\">In baking practice, it is widely believed that long fermentations necessarily require strong flours. Although this indication is often useful operationally, it does not account for the structural and dynamic nature of gluten.<\/p>\n<p class=\"western\">\u201cThe quality of a dough does not depend exclusively on the quantity of proteins, but on their organization into a three-dimensional viscoelastic network, whose stability evolves over time under the influence of enzymatic and physicochemical phenomena (Wieser, 2007).\u201d<\/p>\n<h2 class=\"western\"><strong><span style=\"font-size: large;\">2\ufe0f\u20e3 Gluten as a dynamic system<\/span><\/strong><\/h2>\n<p class=\"western\">Gluten is not a pre-formed structure, but a system that emerges during hydration and mixing. It is mainly composed of:<\/p>\n<p class=\"western\">gliadins \u2192 provide extensibility<br \/>\nglutenins \u2192 provide elasticity<br \/>\na very high molecular weight fraction called GMP (Glutenin Macropolymer) \u2192 the elastic backbone of the dough<\/p>\n<p class=\"western\">GMP represents the fundamental structural component for the formation of a continuous network capable of retaining gas (Don et al., 2005).<\/p>\n<p class=\"western\">The behavior of gluten is intrinsically dynamic: the protein network is subject to continuous processes of bond breaking and reformation, particularly disulfide bonds and non-covalent interactions (Wieser, 2007; Belton, 1999).<\/p>\n<p class=\"western\">The gluten network progressively organizes into a three-dimensional matrix capable of retaining gas and water during mixing and fermentation. In this context, non-protein components such as arabinoxylans can also physically interact with the matrix, creating a secondary network that may strengthen the structure or, in some cases, hinder protein aggregation (Courtin &amp; Delcour, 2002).<\/p>\n<h2 class=\"western\"><strong><span style=\"font-size: large;\">3\ufe0f\u20e3 Evolution of the network during long fermentations<\/span><\/strong><\/h2>\n<p class=\"western\">During long fermentations, three main phenomena are observed:<\/p>\n<ol>\n<li>\n<p class=\"western\">Proteolysis: endogenous and microbial enzymes reduce the length of protein chains (Thiele et al., 2002)<\/p>\n<\/li>\n<li>\n<p class=\"western\">Thiol\u2013disulfide exchange: covalent bonds between proteins are continuously reorganized<\/p>\n<\/li>\n<li>\n<p class=\"western\">Changes in redox state: metabolites produced by microorganisms influence the oxidation\u2013reduction balance (Grosch &amp; Wieser, 1999)<\/p>\n<\/li>\n<\/ol>\n<p class=\"western\">These processes lead to a progressive modification of the connectivity of the gluten network.<\/p>\n<h2 class=\"western\"><strong><span style=\"font-size: large;\">4\ufe0f\u20e3 The critical threshold of structural collapse<\/span><\/strong><\/h2>\n<p class=\"western\">Dough stability can be interpreted in terms of continuity of the protein network. As long as a connected structure spans the entire system, the dough maintains its mechanical properties.<\/p>\n<p class=\"western\">Below a certain critical threshold, this continuity is lost and the system collapses. This behavior is consistent with percolation models of polymer networks, in which emergent properties depend on the global connectivity of the system (Stauffer &amp; Aharony, 1994).<\/p>\n<p class=\"western\">As a result, the transition from a stable to an unstable state can occur suddenly and non-linearly.<\/p>\n<h2 class=\"western\"><strong><span style=\"font-size: large;\">5\ufe0f\u20e3 Elastic collapse vs plastic collapse<\/span><\/strong><\/h2>\n<p class=\"western\">From a rheological point of view, it is useful to distinguish between:<\/p>\n<p class=\"western\"><strong>Elastic collapse (reversible)<\/strong><br \/>\nsoft but cohesive dough<br \/>\nability to recover through mechanical handling<br \/>\nnetwork still continuous but relaxed<\/p>\n<p class=\"western\"><strong>Plastic collapse (irreversible)<\/strong><br \/>\nincoherent and sticky dough<br \/>\nloss of gas retention capacity<br \/>\nabsence of response to deformation<\/p>\n<p class=\"western\">This distinction is consistent with rheological models of dough, which highlight the transition from viscoelastic to plastic behavior (Dobraszczyk &amp; Morgenstern, 2003).<\/p>\n<h2 class=\"western\"><strong><span style=\"font-size: large;\">6\ufe0f\u20e3 Strong flour vs weak flour: it\u2019s not just \u201chow much gluten\u201d<\/span><\/strong><\/h2>\n<p class=\"western\">The difference between flours does not lie solely in total protein content, but in structural parameters such as:<\/p>\n<p class=\"western\">distribution of glutenin molecular weights<br \/>\ncontent of high molecular weight subunits<br \/>\ninitial GMP density<br \/>\nstability of disulfide bonds<br \/>\ngliadin\/glutenin ratio<\/p>\n<p class=\"western\">Strong flours exhibit a more extended and stable initial network, placing them further from the critical collapse threshold. Weak flours, on the contrary, operate closer to this threshold and are therefore more sensitive to proteolysis and environmental variations (MacRitchie, 1999; Payne, 1987).<\/p>\n<h2 class=\"western\"><strong><span style=\"font-size: large;\">7\ufe0f\u20e3 The case of einkorn (Triticum monococcum)<\/span><\/strong><\/h2>\n<p class=\"western\">Einkorn represents a particularly useful system for analyzing dough behavior under conditions close to the critical threshold of structural collapse.<\/p>\n<p class=\"western\"><b>Compared to modern wheats, it is characterized by:<\/b><\/p>\n<p class=\"western\">lower capacity to form Glutenin Macropolymer (GMP)<br \/>\nreduced presence of high molecular weight glutenin subunits<br \/>\nless extended and less elastic protein network<br \/>\nmore plastic rheological behavior<\/p>\n<p class=\"western\">These characteristics result in an intrinsically less stable structure, placing the dough near the critical threshold of continuity (Hidalgo &amp; Brandolini, 2014).<\/p>\n<p class=\"western\">Under long fermentation conditions, this configuration makes the system particularly sensitive to proteolytic phenomena and changes in redox state. As a result, the dough may show a marked loss of consistency, appearing macroscopically collapsed.<\/p>\n<p class=\"western\">However, this state does not necessarily imply that the critical threshold has been exceeded.<\/p>\n<p class=\"western\">If a continuous network is still present, even if highly weakened, moderate mechanical interventions can induce a reorganization of the structure, with partial recovery of rheological properties.<\/p>\n<p class=\"western\">This behavior can be interpreted as a reorganization of the protein network, made possible by:<\/p>\n<p class=\"western\">realignment of protein chains<br \/>\nreorganization of thiol\u2013disulfide bonds<br \/>\nincrease in local connectivity<br \/>\npartial restructuring of GMP<\/p>\n<p class=\"western\">The observed recovery does not correspond to an increase in the intrinsic \u201cstrength\u201d of the flour, but to a temporary restoration of structural continuity.<\/p>\n<p class=\"western\">In this sense, einkorn constitutes an effective experimental model for making visible structural transition phenomena that are less evident in stronger flours.<\/p>\n<p class=\"western\"><strong>Experimental case \u2013 structural recovery after long fermentation<\/strong><\/p>\n<p class=\"western\">In a test conducted on einkorn dough:<\/p>\n<p class=\"western\">total maturation: 36 hours<br \/>\n12 hours at 18 \u00b0C<br \/>\n24 hours at 5 \u00b0C<br \/>\nsubsequent rest at room temperature: 1\u20132 hours<\/p>\n<p class=\"western\">The dough initially appeared highly degraded, with apparent loss of structure and behavior comparable to collapse.<\/p>\n<p class=\"western\">However, the application of two light folds led to a significant recovery of shape and cohesion.<\/p>\n<p class=\"western\">This result suggests that the system had not exceeded the critical threshold of structural continuity.<\/p>\n<p class=\"western\">Mechanical handling likely promoted a reorganization of the protein network, temporarily increasing internal connectivity.<\/p>\n<p class=\"western\">The described test is taken from: \u201cAdvanced methodology for producing bread doughs with flours of limited gluten development capacity\u201d, available at <a href=\"http:\/\/www.glutenlight.eu\/\">www.glutenlight.eu<\/a><\/p>\n<p class=\"western\"><strong>Scientific reference<\/strong><br \/>\nHidalgo, A., Brandolini, A. (2014). Nutritional properties of einkorn wheat. DOI: 10.1016\/j.jcs.2014.04.005<br \/>\nSummary: einkorn exhibits a less organized protein structure and lower baking quality compared to modern wheats.<\/p>\n<p class=\"western\"><strong>Complementary reference<\/strong><br \/>\nBrandolini, A., Hidalgo, A. (2011). Einkorn wheat: a review<br \/>\nSummary: less elastic doughs, greater structural fragility, more plastic behavior.<\/p>\n<h2 class=\"western\"><strong><span style=\"font-size: large;\">8\ufe0f\u20e3 Reorganization vs \u201creactivation\u201d<\/span><\/strong><\/h2>\n<p class=\"western\">It is important to distinguish between biological and physical phenomena. Gluten proteins do not regenerate or become \u201creactivated.\u201d<\/p>\n<p class=\"western\">The recovery observed in some doughs is attributable to a reorganization of the protein network, in which fractions initially not integrated into the GMP can progressively become involved (Belton, 1999).<\/p>\n<p class=\"western\">A portion of proteins initially not fully integrated into the GMP may progressively be incorporated during:<\/p>\n<p class=\"western\">maturation<br \/>\nhandling<br \/>\nrest<\/p>\n<p class=\"western\">This can temporarily increase network continuity. It is a physical phenomenon, not a biological one.<\/p>\n<hr \/>\n<h2 class=\"western\"><strong><span style=\"font-size: large;\">9\ufe0f\u20e3 Practical implications<\/span><\/strong><\/h2>\n<p class=\"western\">From a practical standpoint, evaluating dough condition can be reduced to its structural continuity:<\/p>\n<p class=\"western\">cohesive but relaxed dough \u2192 potentially recoverable<br \/>\nincoherent dough \u2192 likely beyond the critical threshold<\/p>\n<p class=\"western\">Mechanical operations (e.g., folds) are effective only if a continuous network is still present.<\/p>\n<h2 class=\"western\">\u2705 <strong><span style=\"font-size: large;\">Conclusions<\/span><\/strong><\/h2>\n<p class=\"western\">Long fermentations do not necessarily require strong flours, but rather careful management of the parameters that regulate gluten network stability:<\/p>\n<p class=\"western\">control of proteolysis<br \/>\ntemperature management<br \/>\nredox state regulation<br \/>\nrespect of the critical continuity threshold<\/p>\n<p class=\"western\">The difference between strong and weak flours is mainly quantitative: the former operate far from the collapse threshold, the latter close to it. Under these conditions, system sensitivity becomes the determining factor.<\/p>\n<h2 class=\"western\"><strong>Further insights<\/strong><\/h2>\n<p class=\"western\"><strong>1 \u2013 Arabinoxylans<\/strong><br \/>\nNon-starch polysaccharides that interact with the gluten matrix, influencing hydration, viscosity, and continuity of the protein network.<br \/>\n\u2192 Further reading: Arabinoxylans<\/p>\n<p class=\"western\"><strong>2 \u2013 Dough redox state<\/strong><br \/>\nThe oxidation\u2013reduction balance regulates the formation and reorganization of disulfide bonds, directly affecting gluten network stability during fermentation.<br \/>\n\u2192 Further reading: Redox<\/p>\n<h2 class=\"western\"><strong><span style=\"font-size: large;\">Essential references<\/span><\/strong><\/h2>\n<ul>\n<li>\n<p class=\"western\">Belton, P.S. (1999). <em>On the elasticity of wheat gluten<\/em>. DOI: 10.1098\/rstb.1999.0414<\/p>\n<\/li>\n<li>\n<p class=\"western\">Courtin, C.M., Delcour, J.A. (2002). <em>Arabinoxylans and endoxylanases in wheat flour bread-making<\/em>. DOI: 10.1016\/S0733-5210(02)00011-1<\/p>\n<\/li>\n<li>\n<p class=\"western\">Dobraszczyk, B.J., Morgenstern, M.P. (2003). <em>Rheology and the breadmaking process<\/em>. DOI: 10.1016\/S0268-005X(03)00059-6<\/p>\n<\/li>\n<li>\n<p class=\"western\">Don, C. et al. (2005). <em>Glutenin macropolymer and dough properties<\/em>. DOI: 10.1016\/j.jcs.2004.07.001<\/p>\n<\/li>\n<li>\n<p class=\"western\">Hidalgo, A., Brandolini, A. (2014). <em>Nutritional properties of einkorn wheat<\/em>. DOI: 10.1016\/j.jcs.2014.04.005<\/p>\n<\/li>\n<li>\n<p class=\"western\">MacRitchie, F. (1999). <em>Wheat proteins and functionality<\/em><\/p>\n<\/li>\n<li>\n<p class=\"western\">Payne, P.I. (1987). <em>Genetics of wheat storage proteins<\/em><\/p>\n<\/li>\n<li>\n<p class=\"western\">Shewry, P.R., Halford, N.G. (2002). DOI: 10.1093\/jxb\/53.370.947<\/p>\n<\/li>\n<li>\n<p class=\"western\">Stauffer, D., Aharony, A. (1994). <em>Introduction to Percolation Theory<\/em><\/p>\n<\/li>\n<li>\n<p class=\"western\">Thiele, C. et al. (2002). DOI: 10.1128\/AEM.68.3.1206-1213.2002<\/p>\n<\/li>\n<li>\n<p class=\"western\"><em>Wieser, H. (2007). DOI: 10.1016\/j.foodmicro.2006.07.004<\/em><\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Highlights Long fermentations do not depend exclusively on flour \u201cstrength\u201d The idea that only strong flours are suitable is an operational simplification that does not capture the complexity of the gluten system. Gluten is a dynamic system, not a static one The gluten network forms and evolves over time through continuous processes of bond breaking [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[3119,3117,3111,3113,2317,3115,3121,3109],"class_list":["post-13191","post","type-post","status-publish","format-standard","hentry","category-article","tag-bread-dough-proteolysis","tag-critical-dough-threshold","tag-dough-gluten-structure","tag-einkorn-dough-behavior","tag-gluten-network","tag-gluten-structure-and-maturation","tag-gmp-glutenin-macropolymer","tag-long-ripening-dough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Long-ripening dough: gluten structure, strong flours, and einkorn - Glutenlight<\/title>\n<meta name=\"description\" content=\"Scientific analysis of long-ripening dough: gluten structure, collapse threshold, differences between strong flours and einkorn.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/glutenlight.eu\/?p=13191&lang=en\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Long-ripening dough: gluten structure, strong flours, and einkorn - 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