数字农科院2.0

Exploring the mechanism of dough mixing characteristics from the perspectives of protein content, solvent retention capacity, and protein interactions based on genotype, irrigation, storage, and mill streams

文献类型： 外文期刊

作者： Ziyan Dong;Clyde Don;Xianghai Meng;Yufan Yang;Boli Guo;Junjie Lei;Bo Zhang

作者机构：

关键词： Degree of swelling;Disulfide bond;Dough rheology;Hydrogen bond;Wheat protein

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 502 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： This study examined wheat protein properties and dough rheology across genotypes (‘2 + 12’ vs ‘5 + 10’), irrigation, storage, and mill streams. ‘5 + 10’ genotype, no irrigation, and break flour showed higher protein and disulfide (S-S) bonds but lower solvent retention capacity and gluten water holding capacity (WHC), reflecting enhanced pre-harvest covalent crosslinking. Storage at 4 °C without oxygen increased hydrogen bonds and gluten WHC while decreasing S-S bonds compared to ambient storage with oxygen, indicating post-harvest non-covalent reassembly. Negative correlation was observed between hydrogen bonds and S-S bonds. The S-S/hydrogen bonds ratio positively correlated with dough peak consistency/protein content (P < 0.01), while gluten WHC negatively correlated with mixing energy/dry gluten. The ratio of S-S/hydrogen bonds could characterize protein aggregation degree, offering mesoscale insights to explain dough rheology using protein interactions.

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