Relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality of soft wheat varieties

Abstract

Understanding the contribution of protein composition and gluten structure to dough property and biscuit baking is crucial to improve soft wheat (Triticum aestivum L.) grain quality. Thus, the relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality was investigated using 10 Chinese soft wheat varieties. Content of grain protein, flour protein, gliadin, glutenin, and high and low molecular weight glutenin subunits were significantly positively correlated with hardness of biscuit, but negatively correlated with spread factor and sensory score. Gluten of wheat varieties with lower dough strength and better biscuit quality showed thinner walls of apertures and more regular apertures in its microstructure. The gluten with higher strength had more apertures and antiparallel β-sheets and fewer α-helices. Moreover, dough with a higher softening degree was easier to stretch and tended to produce biscuits with larger diameter and crispier taste during baking. In conclusion, main wheat quality characteristics that can be used to select grain samples suitable for making tasty biscuits were recommended as follows: flour protein content, wet gluten content and microstructure, Zeleny sedimentation value, and dough softening degree.

Optimized nitrogen fertilizer application strategies under supplementary irrigation improved winter wheat (Triticum aestivum L.) yield and grain protein yield

“…Our results suggested that split nitrogen fertilizer improved the wheat grain yield through a general increase in the production of protein, thus the observed increase in the protein yield observed in the N3-treated plants. This finding is contradictory to that of Zheng et al (2020) , who described a decrease in grain protein content due to dilution effects. One possible reason for this difference is that the N3 treatment could postpone nitrogen application, which ensured which provides the soil nitrogen distribution in the upper soil profile and increased nitrogen absorption during grain-filling.…”

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

“…The weight and thickness of the biscuits obtained did not differ significantly across the variants (α = 0.05); however, it was found that the addition of CP caused an increase in the diameter of the biscuits. Gluten proteins present in WF (replaced with CP) are responsible for the proper consistency and structure of the dough [ 70 , 71 ]. The observed increase in diameter may be caused by a reduction in the content of gluten proteins in the dough, which does not maintain its shape during preparation and baking.…”

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

“…The fibre which has hydroxyl groups can compete the water absorption with gluten, which results in the longer time for gluten network formation [ 34 , 36 ]. Meanwhile, the dough with the lower gluten content also takes a longer time to form the gluten network structure [ 37 , 38 , 39 ]. Thus, the longer gluten network formation time resulted in a longer dough development time.…”