数字农科院2.0

Prediction of the rheological properties of wheat dough by starch-gluten model dough systems: effect of gluten fraction and starch variety

文献类型： 外文期刊

作者： Xu, Fen;Liu, Wei;Zhang, Liang;Liu, Qiannan;Hu, Xiaojia;Wang, Feng;Zhang, Hong;Hu, Honghai;Blecker, Christophe

作者机构：

关键词： Dough rheology;microstructure;Mixolab;potato starch;wheat starch

期刊名称： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN： 0950-5423

年卷期： 2022 年

页码：

收录情况： SCIE（2022版） ; EI（2022版）

摘要： The present study sought to investigate the rheological properties of wheat starch-gluten (WS-G) and potato starch-gluten (PS-G) model doughs with different gluten fractions to elucidate the effectiveness of using model dough to predict wheat dough properties. The highest linear viscoelastic region, frequency dependence, maximum creep compliance and the lowest viscoelastic modulus and zero shear viscosity were observed in the wheat dough, followed by WS-G and PS-G model doughs. PS exerted a more significant damage effect on the gluten network while WS shared a tight integration with gluten protein, forming a more stable dough structure. The viscoelasticity of the model doughs shared a close association with the wheat dough under increased gluten fraction, while the frequency dependence of the model doughs showed no trend towards wheat dough. Therefore, starch-gluten model dough could not fully stimulate the functionality of wheat dough irrespective of its gluten fraction.

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