Effect of anthocyanins on mechanical and physicochemical properties of wheat dough

Abstract

The effects of anthocyanins (ACNs) on the mechanical properties of dough (including farinographic properties, tensile properties and textural properties) and the physicochemical interaction between ACNs and wheat gluten protein polymer were studied by using conventional addition of ACNs. The mechanical test results show that the dough containing ACNs has higher strength, better stability and stronger elasticity than the dough without ACNs, and can maintain the elasticity after long-term mechanical mixing. The surface hydrophobicity of wheat gluten protein decreased and the hydrogen bond increased, indicating that the addition of ACNs stabilized the spatial structure of protein. In addition, the disulfide bonds in ACNs-added samples were increased, suggesting that the current dosage of ACNs improved the network structure of gluten proteins. The basic physicochemical properties and texture characteristics of ACNs-rich dough were discussed in this study, which can provide data reference for the production and application of related dough products.