TY - JOUR
T1 - Novel parameters characterizing size distribution of A and B starch granules in the gluten network
T2 - Effects on dough stability in bread wheat
AU - Yu, Liwei
AU - Guo, Lei
AU - Liu, Yingchun
AU - Ma, Yanrong
AU - Zhu, Jianchu
AU - Yang, Yang
AU - Min, Donghong
AU - Xie, Yanzhou
AU - Chen, Mingxun
AU - Tong, Jingyang
AU - Rehman, Ata
AU - Wang, Zhonghua
AU - Gao, Xinyou
AU - Gao, Xin
PY - 2021/2
Y1 - 2021/2
N2 - Our study on six wheat genotypes has revealed strong interaction between gluten and starch to affect dough stability. To establish gluten-starch interaction and its roles in dough stability, we randomly selected 16 wheat genotypes and investigated the physico chemical properties of gluten and starch. The manner in which the starch granules occupied available space in gluten network was quantitatively analyzed using gluten lacunarity and proportion of different sized A-type and B-type starch granules. Positive correlations were found between the morphological attributes (B/A/Lacunarity, B/Lacunarity) and dough stability. The correlation coefficient between B/A/Lacunarity and dough stability was highest, followed by the percentage of unextractable polymeric protein (UPP%), B/Lacunarity and dough stability. Dough mixing properties were strongly affected by gluten starch interactions, as indicated by novel parameters. Whereas the effect of gluten on its own did not provide any evidence to suggest its concrete role in dough mixing properties because of the various genetic backgrounds.
AB - Our study on six wheat genotypes has revealed strong interaction between gluten and starch to affect dough stability. To establish gluten-starch interaction and its roles in dough stability, we randomly selected 16 wheat genotypes and investigated the physico chemical properties of gluten and starch. The manner in which the starch granules occupied available space in gluten network was quantitatively analyzed using gluten lacunarity and proportion of different sized A-type and B-type starch granules. Positive correlations were found between the morphological attributes (B/A/Lacunarity, B/Lacunarity) and dough stability. The correlation coefficient between B/A/Lacunarity and dough stability was highest, followed by the percentage of unextractable polymeric protein (UPP%), B/Lacunarity and dough stability. Dough mixing properties were strongly affected by gluten starch interactions, as indicated by novel parameters. Whereas the effect of gluten on its own did not provide any evidence to suggest its concrete role in dough mixing properties because of the various genetic backgrounds.
KW - Wheat dough
KW - Physicochemical properties of gluten and starch
KW - Interaction between gluten and starch
KW - Regression ananlysis
U2 - 10.1016/j.carbpol.2021.117623
DO - 10.1016/j.carbpol.2021.117623
M3 - Article
C2 - 33541650
SN - 0144-8617
VL - 257
SP - 1
EP - 10
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
ER -