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Disaggregation. The transformation of the discrete minute protein (q.v.) particles of flour into smaller protein units that are more amenable to the molecular orientation required for continuous gluten (q.v.) film formation during dough mixing (q.v.). This transformation may be brought about by the shearing effect (q.v.) produced by the mixer arms (q.v.) or by the chemical scission of the protein's chemical bonds (q.v.) by reducing agents (q.v.).