Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

Gao, Xin; Tong, Jingyang; Guo, Lei; Yu, Lu; Li, Shaopeng; Yang, Bingpeng; Wang, Yunlong; Liu, Yang; Li, Faji; Guo, Jun; Zhai, Shengnan; Cheng, Liu; Rehman, Aziz Ur; Farahnaky, Asgar; Wang, Pei; Wang, Zhonghua; Cao, Xinyou

doi:10.1016/j.foodhyd.2020.105885

Cited by 104 publications

(71 citation statements)

References 49 publications

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“…fermentation. All samples showed three peaks in the 100 ms range, suggesting that there are three water populations exhibiting distinctively different mobilities, and this is obviously different from that of ordinary wheat dough (Gao et al, 2020). The result may be attributed to the high moisture content of dough samples in our dough system.…”

Section: Moisture Distribution Analysis Of the Scalded Doughmentioning

confidence: 80%

Characteristics of scalded dough fermented by co‐cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22

Zhou

2021

Int J of Food Sci Tech

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Scalding process could change properties of dough. Co-culture of yeasts could improve the quality of product. In this study, characteristics of scalded dough with co-cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22 were investigated. Most starch granules lost shape and crystal pattern after scalding, meanwhile, gluten network had become weak, suggesting the gelatinisation of starch and damage of gluten protein. After fermentation, Y13 and Y22 cell populations increased rapidly. However, the cell number of Y10 decreased from 6.91 Lg CFU per gram dough to 5.42 Lg CFU per gram dough. Gluten protein aggregated into chunks after 8 h of fermentation, meanwhile, the water molecules in dough were bound more tightly. These results indicated that scalded dough provide a unique environment for the growth of yeasts, and further affect the characteristics of dough during fermentation.

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Section: Moisture Distribution Analysis Of the Scalded Doughmentioning

confidence: 80%

Characteristics of scalded dough fermented by co‐cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22

Zhou

2021

Int J of Food Sci Tech

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“…No significant changes ( p > 0.05) were observed in starch structure between OGP and control samples ( Table 3 ). The intermolecular associations were identified at 1613–1620 cm −1 , the intramolecular associations at 1627–1635 cm −1 , β-sheets structures at 1620–1644 cm −1 , α-helix at 1650–1660 cm −1 and β-turn at 1660–1680 cm −1 [ 31 , 32 ]. The OGP sample presented higher inter- and intra-molecular associations compared to the control, which lacked absorbance for intramolecular associations.…”

Section: Resultsmentioning

confidence: 99%

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Iuga

Mironeasa

2021

Plants

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Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins’ secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product’s properties.

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“…When wheat flour is mixed with water, natural hydrocolloid gluten interacts with water molecules to create wheat dough, embracing a three-dimensional network, filled with starch granules [18]. Gluten traps the gases generated during the fermentation process, while starch significantly affects the rheological properties of the dough.…”

Section: Discussionmentioning

confidence: 99%

“…The specific interaction between gluten and starch in the microstructure of wheat dough has been shown to influence dough behaviour [30]. Therefore, determining the properties of separated gluten and starch independently may not fully explain the behaviour of wheat dough [18]. The topic of this article is the study of the effect of mineral and organic nitrogen fertilizers on the gluten content of wheat dough, the combined effect of starch granule size and gluten on the rheological properties of the dough, and the effect of weather conditions on the stability of dough quality.…”

Section: Discussionmentioning

confidence: 99%

“…The granule size distribution of wheat starch affects its functionality [13,14], resulting in identifiable quality levels of many final baking, pasta and other industrial products. While several studies have reported the influence of either gluten or starch alone on the rheological properties of wheat dough quality [15,16], the protein and starch interaction effect on wheat dough properties has been seldom studied because of its complicated multifaceted nature [17,18], thus forming a major gap in knowledge important to the baking industry.…”

Section: Introductionmentioning

confidence: 99%

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The Combined Effect of Nitrogen Treatment and Weather Conditions on Wheat Protein-Starch Interaction and Dough Quality

et al. 2021

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The objective of this field crop study was to compare the effect of organic (cattle manure, off-season cover crop) and mineral N (NH4NO3; 0, 50, 100° 150 kg N ha−1) fertilizers on (i) gluten-starch interaction, and (ii) rheological properties of winter wheat dough. Data were collected from the long-term field experiment located in the Baltic Sea region (58°22’ N, 26°40’ E) in years 2013–2017. The amount of minuppueral N 150 kg ha–1 applied in two parts before flowering ensured higher gluten content (31 ± 3.3%) and dough quality (81 ± 7.4 mm) due to more positive interactions between gluten proteins and starch granules. The quality of dough was more variable in organic treatments (ranged up to 33%) because the availability of organic N was more variable and sensitivity to the weather conditions was higher. The mean variability of different dough properties over trial years under organic treatments was 1.4–2.0 times higher than in the treatment with 150 kg N ha−1.

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Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

Cited by 104 publications

References 49 publications

Characteristics of scalded dough fermented by co‐cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22

Characteristics of scalded dough fermented by co‐cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

The Combined Effect of Nitrogen Treatment and Weather Conditions on Wheat Protein-Starch Interaction and Dough Quality

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