Moderate addition of B-type starch granules improves the rheological properties of wheat dough. (October 2022)

• Record Type: Journal Article
• Authors: Guo, Lei; Wang, Qingru; Chen, Heng; Wu, Daying; Dai, Cuican; Chen, Yifei; Ma, Yanrong; Wang, Zhonghua; Li, Hongxia; Cao, Xinyou; Gao, Xin
• Is Part Of: Food research international. Volume 160(2022)
• Publication Date: 2022-10
• Subjects: Wheat quality -- B-type starch granules -- Micro-structure of gluten -- Gluten-starch interaction -- Dough rheological properties; SE-HPLC Size-exclusion HPLC -- PV Peak viscosity -- TV Trough viscosity -- BD Breakdown viscosity -- FV Final viscosity -- SB Setback viscosity -- PT Pasting temperature -- SEM Scanning electron microscopy -- XRD X-ray diffraction -- CLSM Confocal laser scanning microscopy -- LF-NMR Low field nuclear magnetic resonance -- UPP SDS-unextractable polymeric protein -- EPP SDS-extractable polymeric protein -- UPP% The percentage of UPP to total polymeric protein (the sum of EPP and UPP) -- TPA Texture profile analysis -- G′ Storage modulus -- G′′ Loss modulus -- tan δ Loss tangent -- WA Water absorption -- DDT Dough development time -- ST Stability time; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111748
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Starch size differently affected physicochemical properties and rheology of dough. B-type starch helps forming unextractable polymeric protein and bond water. Moderate addition (5%) of B-type starch improved the dough rheological properties. A strategy was proposed to coordinately improve yield and quality in wheat breeding. Abstract: The quality traits of wheat grain ultimately determine the performance of wheat flour and dough, which is crucial to end-products. However, to combine high yield and good grain quality has been a great challenge in wheat breeding. In this study, the different sized A- and B-type starch granules were fractioned to investigate their effects on the physicochemical properties of wheat flour and rheological properties of wheat dough using three substitution levels (5, 10, and 15%). Results showed that 5% B-type starch granules addition increased the percentage of SDS-unextractable polymeric protein, optimized the dough network, and increased the bond water content, and thus improved the dough rheological properties. The addition of A-type starch granules or excessive B-type starch granules diluted and destroyed the structure of gluten, and reduced the dough strength. Therefore, a possible strategy for combining wheat quality and yield was proposed, that is, replacing protein content with B-type starch granules at a proper level, which has profound implications for wheat breeders to look at and address trade-offs between the quality and yield of wheat in future.