Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing

Jia, Ruobing; Zhang, Mengli; Yang, Tianbao; Ma, Meng; Sun, Qingjie; Li, Man

doi:10.1016/j.fochx.2022.100448

Cited by 13 publications

(7 citation statements)

References 40 publications

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“…Specifically, the β-sheet content increases gradually with the starch granule AS/BS ratio increasing from 5:5–10:0 in starch-gluten model dough, attributed to the formation of hydrogen bonds between HMW-GSs or between amino acid side chains and free hydroxyl groups in starch [46] . However, in noodle dough, the content of β-sheets gradually increases as BS content increases [88] , which may be attributed to the differences in the hydration levels of the wheat doughs, as hydration level significantly influences the secondary structures of gluten [89] . Specifically, full hydration is achieved (optimum water absorption) in the starch-gluten model dough, while the noodle dough is in low hydration state.…”

Section: Effect Of Starch Morphology On Dough Physicochemical and Rhe...mentioning

confidence: 99%

See 1 more Smart Citation

Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems

Guo,

Chen,

Zhang

et al. 2023

Computational and Structural Biotechnology Journal

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Section: Effect Of Starch Morphology On Dough Physicochemical and Rhe...mentioning

confidence: 99%

“…The disulfide bonds reflect the cross-linkages between protein molecules and can be oxidized from free sulfhydryl [89] . The free sulfhydryl content increases gradually with the increase of AS/BS ratio [46] .…”

Section: Effect Of Starch Morphology On Dough Physicochemical and Rhe...mentioning

confidence: 99%

Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems

Guo,

Chen,

Zhang

et al. 2023

Computational and Structural Biotechnology Journal

View full text Add to dashboard Cite

“…Moreover, the stabilization of the dough proceeds with the migration of weakly bound water to bound water, there was a more structured secondary structure of dough protein, and the microstructure of the dough was more homogeneous [24]. Therefore, the form and distribution of water can effectively reflect the characteristics of the workmanship quality of the dough [25], and the workmanship quality characteristics of the dough can be effectively reflected by the morphology and distribution of water.…”

Section: Dough Moisture Distributionmentioning

confidence: 99%

“…CLSM is a method for exploring gluten network changes through physical visualization of major dough structural factors [25]. Figure 4 shows the original and fitted CLSM images of the tissue network distribution during the kneading of the database dough.…”

Section: Confocal Laser Scanning Microscopy (Clsm) Analysismentioning

confidence: 99%

Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change

Wang,

Zhou,

et al. 2024

Foods

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Accurate assessment of dough kneading is pivotal in pasta processing, where both under-kneading and over-kneading can detrimentally impact dough quality. This study proposes an innovative approach utilizing a cost-effective current sensor to ascertain the optimal kneading time for dough. Throughout the kneading process, the dough’s tensile resistance gradually increases, reflecting the evolution of properties such as the gluten network. This leads to a discernible ascending phase in dough quality, evident through an increase in the load current of the mixing machine, succeeded by a subsequent decline beyond a certain threshold. The identification of this peak point enables the achievement of optimal dough consistency, thereby enhancing the overall quality of both the dough and subsequent pasta products. After the final product quality assessment, this novel method promises to be a valuable tool in optimizing pasta processing and ensuring consistent product quality.

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“…Water provides a lot of hydrogen bonds to form a gluten network. The protein-protein interactions enhance the binding strength between the protein-water hydrogen bond and protein-protein hydrogen bond during the hydration process [8]. Water can be classified as strongly bound water, weakly bound water, and free water by its binding ability.…”

Section: Introductionmentioning

confidence: 99%

Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents

Ye,

Zhang,

Wang

et al. 2024

Foods

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Mixing is crucial for dough quality. The gluten content influences water migration in dough development and properties, leading to quality changes in dough-based products. Understanding how the gluten protein content influences water migration during dough development is necessary for dough processing. A compound flour with different gluten protein contents (GPCs, 10–26%, w/w) was used to study the dough farinograph parameters and water migration during dough development. According to the farinograph test of the gluten–starch model dough, the GPC increases the water absorption and the strength of the dough. Water migration was determined via low-field nuclear magnetic resonance (LF-NMR). With the increase in GPC, the gluten protein increases the binding ability of strongly bound water and promotes the transformation of weakly bound water. However, inappropriate GPC (10% and 26%, w/w) results in the release of free water, which is caused by damage to the gluten network according to the microstructure result. Moreover, the changes in proteins’ secondary structures are related to the migration of weakly bound water. Therefore, weakly bound water plays an important role in dough development. Overall, these results provide a theoretical basis for the optimization of dough processing.

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Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing

Cited by 13 publications

References 40 publications

Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems

Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems

Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change

Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents

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