Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat

Liwei Yu, Lei Guo, Yingchun Liu, Yanrong Ma, Jianchu Zhu, Yang Yang, Donghong Min, Yanzhou Xie, Mingxun Chen, Jingyang Tong, Ata Rehman, Zhonghua Wang, Xinyou Gao, Xin Gao

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)1-10
Number of pages10
JournalCarbohydrate Polymers
Volume257
Early online date10 Jan 2021
DOIs
Publication statusPublished - Feb 2021

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