Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat bread

Abstract

Whole wheat bread is poor in quality, and it is necessary to use certain methods to improve bread texture and glycaemic index, such as adding exogenous protein. This study evaluated the effects of adding different proportions of gluten (focus on exogenous protein enrichment) on dough structure, bread quality, and starch digestibility, focusing on mixing properties, rheological properties, pasting properties, microstructure, basic quality, and starch digestibility. Dough microstructure results showed that gluten addition helped to form a more complete gluten network. The bread quality results showed that gluten-enriched bread had larger specific volume, lower baking loss, and better textural quality. Starch digestibility results showed that gluten addition slowed down starch digestion to some extent. The experimental results indicated that 40% added gluten could produce bread samples with optimal quality. The subject systematically studied the effect of gluten enrichment on the quality of whole wheat bread, which is a guide to the application.

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

“…The addition of DTF was negatively correlated with the chewiness of the dough as compared to DWD‐0. We attribute this negative correlation to the fact that the addition of DTF reduced the gluten content, thus weakening the network structure of the dough (Zeng et al ., 2023).…”

“…Most of the starch granules were tightly encapsulated in the network structure of the dough. This may be because the large amount of glutenin and alcohol‐soluble protein in the DWD‐0 interacted to build a tight network of disulfide bonds (Zeng et al ., 2023). However, with the increase of DTF, the microstructure of the doughs became more and more loose, and many starch granules were found on the surface of network structure.…”

Effects of highland barley protein and β‐glucan addition on the flour structure, bread quality and starch digestibility of whole wheat bread

“…The influence degree of β‐glucan on the specific volume of bread was proved to be related to its molecular weight and the concentration added to the bread (Ronda et al ., 2015). The specific volume of WB + P is significantly smaller than WB, which may be attributed to the protein–starch complex formed by the interaction between protein and starch, limiting the dissolution and swelling of the starch (Zeng et al ., 2023). Secondly, it can be speculated from the cross‐section structure that where protein makes the dough hold less air, limiting the expansion of the dough volume.…”

“…Given that the increased intake of whole wheat products is of great help to reduce the incidence of type 2 diabetes (Suwannarong et al ., 2020), the consumption of which is in line with the new trend towards health. However, according to previous research, it falls short of the ideal glycaemic index level (Corgneau et al ., 2019; Zeng et al ., 2023). Therefore, reducing the glycaemic index of whole wheat bread is of great importance for human health.…”

Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread

“…Ou et al (2022) found that the addition of black rice anthocyanins could reduce the digestion rate of bread in the oral cavity and intestines, which was also positively correlated with the amount of black rice anthocyanins. Zeng et al (2023) showed that the addition of 50% gluten proteins to wheat bread could decrease the estimated glycaemic index (eGI) from 90.15 to 86.36 and form a more complete gluten network. Overall, most of the current research has focused on reducing the eGI value of bread, however, the effects of dietary fibres, polyphenols and proteins and their interactions on steamed bread are not yet known because of the different formulations and processing of steamed bread and bread.…”