@article{aaf912fddff5499abf73508ece48a83f,
title = "Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure",
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.",
keywords = "Composition of glutenin subunits, Dough properties, Micro-structure of gluten skeleton, Starch granules, Wheat dough, Rheology, Starch, Glutens, Skeleton, Triticum/genetics",
author = "Liwei Yu and Yanrong Ma and Yiyue Zhao and Rehman, {Ata ur} and Lei Guo and Yingchun Liu and Yang Yang and Zhonghua Wang and Xinyou Cao and Xin Gao",
note = "Funding Information: The authors thank Mr. Yun Jiang for his assistance in language corrections and Mrs. Huixia Li's help in operating instruments based at the Crop Biology Innovation Center in the College of Agronomy, NWAFU. We would like to thank TopEdit (www.topeditsci.com) for English language editing of this manuscript. This work was supported by ?China Postdoctoral Science Foundation? [grant number 2016M600817], ?Postdoctoral Science Foundation of Shaanxi Province? [grant number K3380218065], ?Taishan Industrial Experts Programme? [grant number LJNY202006], ?Key Research and Development Program of Shandong Province (Major Science and Technology Innovation Project)? [grant number 2020CXGC010805], ?Agricultural Scientific and Technological Innovation Project of Shandong Academy of Agricultural Sciences? [grant number CXGC2021A02], ?Programme of Introducing Talents of Innovative Discipline to Universities (Project 111) from the State Administration of Foreign Experts Affairs' Crop breeding for disease resistance and genetic improvement'? [grant number B18042]. Funding Information: The authors thank Mr. Yun Jiang for his assistance in language corrections and Mrs. Huixia Li's help in operating instruments based at the Crop Biology Innovation Center in the College of Agronomy, NWAFU. We would like to thank TopEdit (www.topeditsci.com) for English language editing of this manuscript. This work was supported by {\textquoteleft}China Postdoctoral Science Foundation{\textquoteright} [grant number 2016M600817], {\textquoteleft}Postdoctoral Science Foundation of Shaanxi Province{\textquoteright} [grant number K3380218065], {\textquoteleft}Taishan Industrial Experts Programme{\textquoteright} [grant number LJNY202006], {\textquoteleft}Key Research and Development Program of Shandong Province (Major Science and Technology Innovation Project){\textquoteright} [grant number 2020CXGC010805], {\textquoteleft}Agricultural Scientific and Technological Innovation Project of Shandong Academy of Agricultural Sciences{\textquoteright} [grant number CXGC2021A02], {\textquoteleft}Programme of Introducing Talents of Innovative Discipline to Universities (Project 111) from the State Administration of Foreign Experts Affairs' Crop breeding for disease resistance and genetic improvement'{\textquoteright} [grant number B18042]. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd Copyright {\textcopyright} 2021 Elsevier Ltd. All rights reserved.",
year = "2022",
month = mar,
day = "1",
doi = "10.1016/j.foodchem.2021.131390",
language = "English",
volume = "371",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier BV",
}