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The effects of extruded corn flour (ECF) on the rheological properties of the wheat‐based composite dough and quality of the bread were investigated. The RVA results of the composite flour with ECF showed weak thermal viscosity and resistance to starch retrogradation. Mixolab tests revealed that the water absorption capacity increased with the increasing amount of ECF, while dough development time (DT) and dough stability (ST) showed a downward trend, and the composite dough became more resistant to retrogradation. The microstructure of the composite dough showed that the presence of both ECF and unextruded corn flour (UECF) resulted in a more broken gluten matrix. The breads made from the composite flour with ECF had significantly softer texture, lower hardening percentage with storage time, darker crust color, larger specific volume, and higher sensory scores than the UECF ones. It is concluded that the extrusion of corn flour is an effective way to improve the quality of the composite bread and retard staling during storage.

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Potato (Solanum tuberosum L.) is a valuable tuber crop planted worldwide (Friedman, 2006), and an important material in food industry. In 2016-2017 crop year, 388 Mt of potatoes were produced in the world, and China was the largest producer with a production of 194 Mt (Zhao et al., 2020). China launched the national strategy "Staplization (means the application of an ingredient as staple food) of potato" in 2016 for the reason of food security, pushing the application of potato into bread, noodles, crackers, and other staple foods (Pang, Qu, & Guo, 2018). Besides starch, potato flour (PF) is another important industrial product, which contains all the dry matter except the potato peel (Zhao, Wang, & He, 2018). The processing of PF is simpler than starch and could improve the fermentation of dough, giving bread various colors, unique flavor, taste, and nutrition as well (Jemziya & Mahendran, 2017). Introduction of PF to wheat foods could improve the comprehensive utilization efficiency of potato and expand its application. Furthermore, it could decrease the intake of gluten content for special needs, thus reduces the risk of celiac disease (CD) (Joshi,

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BACKGROUND To clarify the role of the extension region on the structure–functional relationship of the α‐subunit of β‐conglycinin, α‐subunit and its segment of the core region (αc‐subunit) were expressed via an Escherichia coli system. Their physicochemical properties were compared under acid, neutral or alkaline conditions (pH 4.0, 7.0, and 8.0) and high or low ionic strength (μ = 0.05 and 0.5), respectively. RESULTS The results showed that the extension region contributed to increasing thermal stability, especially at low ionic strength under acidic and neutral conditions. The extension region stabilized the α‐subunit with high solubility, low turbidity, and small particle size under neutral and alkaline conditions, whereas these impacts were suppressed at a high ionic strength and acidic conditions. Surface hydrophobicity of the α‐subunit decreased under acidic and alkaline conditions without being interfered with by ionic strength. CONCLUSION It can be concluded that the extension region played different roles under different pH and ionic strength conditions. These factors should be specified carefully and speculated individually to explore the more detailed and profound nature of β‐conglycinin at the submolecular level. The results could benefit a better understanding of the relationship between domain structure and functions of soybean protein. © 2022 Society of Chemical Industry.

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