Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems

Abstract

Referring to the total surface existing in wheat dough, gluten–starch interfaces are a major component. However, their impact on dough rheology is largely unclear. Common viewpoints, based on starch surface modifications or reconstitution experiments, failed to show unambiguous relations of interface characteristics and dough rheology. Observing hybrid artificial dough systems with defined particle surface functionalization gives a new perspective. Since surface functionalization standardizes particle–polymer interfaces, the impact on rheology becomes clearly transferable and thus, contributes to a better understanding of gluten–starch interfaces. Based on this perspective, the effect of particle/starch surface functionality is discussed in relation to the rheological properties of natural wheat dough and modified gluten–starch systems. A competitive relation of starch and gluten for intermolecular interactions with the network‐forming polymer becomes apparent during network development by adsorption phenomena. This gluten–starch adhesiveness delays the beginning of non‐linearity under large deformations, thus contributing to a high deformability of dough. Consequently, starch surface functionality affects the mechanical properties, starting from network formation and ending with the thermal fixation of structure.

Quality analysis of dough and steamed bread under various freezing conditions

“…On the other hand, freezing disrupts the hydrophobic and ionic bonds of proteins, along with changes in protein stereo conformation. This leads to the unregulated movement of water within the spaces of the gluten network structure, consequently reducing its water‐binding capacity (Brandner et al., 2022). After 60 days of freezing, the weight loss rates of LF‐, QF‐, UF‐, and PF‐doughs were 87.80%, 78.26%, 56.58%, and 72.22%, respectively, compared with that of the control.…”

The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics

“…The differences in rice and buckwheat protein quality and quantity may contribute to the differences in dough behavior. Additionally, dough behavior is impacted by the loss of adhesion between protein and starch [ 35 , 36 ]. Damaged starch granules probably decreased adhesion, resulting in a weaker dough with a low ability to accumulate stress.…”

“…The tested buckwheat doughs did not exhibit any clear trend. Bimodal particle size distribution in buckwheat flours may impact dough behavior, since the homogeneity of particle distribution impacts the dough behavior during the large-scale deformation test and the fracture stress [ 35 , 37 ].…”

Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review

“…The loss of adhesion between polymers or particles is known as the Payne effect in material science. The breakdown of particle–particle interactions or the detachment of particles from polymers causes a reduction of moduli through the dissipation of energy by the facilitated sliding of polymer chains/particles [ 98 ], which explains the decrease in G ′ for soft wheat flour dough during the Farinograph mixing of peak to 10 min after the peak [ 96 ]. Apart from the interactions between gliadins and HMW-glutenins, Bonilla et al [ 96 ] also evaluated the interactions between gliadins and LMW-glutenins through the PNA software and reported a decrease in the area and in the number of junctions for the gliadin-LMW-glutenin network when the dough was mixed from peak to 10 min after the peak.…”