Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough

Abstract

Oil has crucial applications for improving the quality of some wheat products during dough formation and heat-processing. Herein, the influence of oil modification and thermal-mechanical treatment on dough prepared mainly with wheat starch and gluten was investigated. Oils with different structures addition reduced the hardness but improved the tensile strength of dough and inhibited starch retrogradation. Oil also reduced the disulfide bond, hydrogen bond and hydrophobic interactions whilst changed the rheology of dough. The X-ray diffraction patterns were characterised by new weak peaks at approximately 12.9°, and 19.8°, indicating that thermal–mechanical treatment promoted the formation of V-type complexes. Oil modification impaired dough short-range ordered structure, but prevented part starch granule crystallinity degradation caused by thermal–mechanical treatment. Scanning electron microscopy revealed oil modification and thermal–mechanical treatment synergistically affected starch–gluten agglomeration. Our findings contributed to elucidate the influence of oil modification and thermal–mechanical treatment on dough functionality.