Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

Abstract

To explore the interaction between wheat starch and gluten, the thermomechanical, rheological properties, steamed bread quality of wheat flour, and gluten–starch doughs from different varieties were compared. Thermomechanical analysis showed that the stable time and gelatinization viscosity of model dough were higher than that of wheat dough. The results showed that R model dough (the ratio of starch/gluten is consistent with the original flour) had a higher stable time, strength, viscosity, stability, and extension properties than that of C model dough (the protein content is consistent with the original flour). Steamed bread prepared by model doughs exhibited higher hardness, gumminess, and chewiness. The internal structure of R dough steamed bread exhibited more tightly than that of C model dough steamed bread. Optimization of the starch/gluten ratios in wheat flour will be important for wheat breeding and controlling wheat processing aiming to better control the quality of steamed bread. Practical applications Wheat starch and protein are the two main components of wheat flour. Dough is a complex material with a high degree of elasticity and rheological properties of dough play an important role in end‐product quality. The processing of dough is the result of the interaction between starch and gluten, and the interaction affects the rheological properties of dough and ultimately the quality of products. In this study, two models of starch–gluten dough were established. First, starch–gluten ratio of dough was consistent with original wheat flour dough; second, the gluten content was consistent with the original dough. The rheological properties and the quality of steamed bread were compared between the original wheat flour dough and the model dough. The information obtained is expected to be important for wheat breeding and wheat dough processing aiming to broaden the application of wheat and wheat flour.

Comparative study of different fermentation and cooking methods on dough rheology and the quality of Chinese steamed/baked bread

“…Figure 1 shows that the G ′ and G ″ of dough and gluten samples at frequency sweep mode. G ′ is always higher than G ″ which indicates that gluten and dough are typical high‐polymer structural materials with viscoelastic property (Li et al., 2020). The modulus ( G ′ and G ″) of the gluten and dough value was increased with an increase in frequency.…”

Influence of wheat starch on rheological, structural and physico‐chemical properties gluten–starch dough during mixing

“…The separation, extraction and purification of starch and gluten protein in wheat flour were based on our previous research (Li et al ., 2020b).…”

“…Creep and recovery measurements of starch–gluten doughs were measured by a Haake RS6000 rheometer (Thermo Fisher Haake, Karlsruhe, Germany). And the detailed operation was procedure referred to (Li et al ., 2020b).…”

“…Micro-structure of doughs was performed at 25°C with the Leica TCS SP5 Confocal Laser Scanning Microscope (Leica Microsystems Inc., Heidelberg, Germany). The detailed operation procedure was referred to Li (Liu et al, 2020b).…”

“…The interactions between starch and gluten had also been studied using starch–gluten model dough in our research (Li et al ., 2020a, 2020b), which believed that the interactions between starch and gluten in dough had a significant influence on the steamed bread quality. Other researchers (Yang et al ., 2011; Jekle et al ., 2016) verified that the starch granules were inert fillers, as well as have certain interactions with the gluten protein by non‐covalent and covalent bond.…”