Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure. (1st March 2022)

• Record Type: Journal Article
• Authors: Yu, Liwei; Ma, Yanrong; Zhao, Yiyue; Rehman, Ata-ur; Guo, Lei; Liu, Yingchun; Yang, Yang; Wang, Zhonghua; Cao, Xinyou; Gao, Xin
• Is Part Of: Food chemistry. Volume 371(2022)
• Publication Date: 2022-03-01
• Subjects: Wheat dough -- Composition of glutenin subunits -- Starch granules -- Micro-structure of gluten skeleton -- Dough properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131390
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Dough mixing properties of wheat with various HMW-GSs were significantly different. The micro-structure of gluten at four stages during dough mixing were analyzed. Gluten network with more B-type starch exhibited fewer breakages during dough mixing. B-type starch improves dough mixing property by coordinating with HMW-GS components. Greater gluten-starch interaction contributes more to dough resistant to over-mixing. Abstract: Some recent studies have revealed individual and the combined interactions of gluten and starch affecting dough mixing properties. However, the combined influence of high-molecular-weight glutenin subunits (HMW-GS) and starch on dough mixing and rheological properties requires elucidation. Thus four recombinant inbred lines, SS 1, SS 2, ZZ 1 and ZZ 2, were selected based on their HMW-GSs compositions. Compared to ZZ 1 and ZZ 2, both SS 1 and SS 2 carried superior HMW-GS alleles, and exhibited extended dough development and stability time, indicating their significant dough mixing characteristics. The gluten skeleton of the wheat lines SS 2 and ZZ 2 with higher B-type starch proportions exhibited fewer breakages along with the rise of dough temperature during mixing. Higher content of B-type starch strengthens interaction between starch and gluten skeleton at the dough heating stage, suggesting a specific range of B-type starch proportion can improve dough mixing characteristics.