Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

Xin Gao, Jingyang Tong, Lei Guo, Liwei Yu, Shaopeng Li, Bingpeng Yang, Libin Wang, Yang Liu, Faji Li, Jun Guo, Shengnan Zhai, Cheng Liu, Ata Rehman, Asgar Farahnaky, Pei Wang, Zhonghua Wang, Xinyou Gao

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Abstract

Wheat flour dough can be regarded as a complicated mixture in which gluten forms a continuous three-dimensionalnetwork filled with starch particles. Previous studies have concentrated on the influences of either gluten or starchalone on the rheological properties of wheat dough and found the components of gluten and starch responsible for thedough behavior, including use of parameters, such as the content of protein, wet gluten and amylose, for theevaluation of wheat quality. Earlier, in our study of six wheat materials, significant differences were observed in sizedistribution of starch granules affecting the dough mixing behavior. However, to our knowledge little research has beenundertaken on the association of starch granules and protein networks on dough formation. In this study, the six wheatlines were further explored for the effect of gluten-starch interactions on dough properties. In order to achieve this, thewheat flour samples were quantified for gluten secondary structures, percentage of unextractable polymeric protein,high- to low-molecular-weight glutenin ratio, gluten micro-structure, number distribution of starch granules andmoisture distribution in dough samples. A/Lacunarity (A-type starch granule content divided by lacunarity of glutennetwork) and B/A/Lacunarity (B- to A-type starch granule ratio divided by lacunarity) were proposed to characterize thelevel of interactions of differently sized starch granules to gluten protein networks in the dough. Results showed thatdough stability time increased with the increase of B/A/Lacunarity, as closely packed dough, due to close interactionbetween starch granules and gluten, exhibited greater dough stability. Application of A/Lacunarity and B/A/Lacunarityas novel indicators is proposed to further elucidate precise influences between starch and gluten for better evaluationof dough properties.
Original languageEnglish
Article number105885
JournalFood Hydrocolloids
Volume106
Early online date24 Mar 2020
DOIs
Publication statusE-pub ahead of print - 24 Mar 2020

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Gao, X., Tong, J., Guo, L., Yu, L., Li, S., Yang, B., Wang, L., Liu, Y., Li, F., Guo, J., Zhai, S., Liu, C., Rehman, A., Farahnaky, A., Wang, P., Wang, Z., & Gao, X. (2020). Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.). Food Hydrocolloids, 106, [105885]. https://doi.org/10.1016/j.foodhyd.2020.105885