Structure-activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombination.

Abstract

Air classification can separate sprouted wheat flour (SWF) into three types: coarse wheat flour (F1), medium wheat flour (F2), and fine wheat flour (F3). The gluten quality of SWF can be indirectly improved by removing inferior parts (F3). In order to reveal underlying mechanism of this phenomenon, the composition and structure changes of gluten, as well as the rheological properties and fermentation characteristics of gluten in recombinant dough in the process of air classification of all three SWF types were analyzed in this study. Overall, sprouting significantly reduced the content of high molecular weight subunits, such as HMW-GS and ω-gliadin. It also destroyed the structure content, such as disulfide bonds, α-helix, and β-corner contents, which maintained the stability of gluten gel. Air classification made the above changes in F3 more severe but reversed them in F1. Moreover, rheological properties were more affected by gluten composition, whereas fermentation characteristics were more affected by gluten structure. This article is protected by copyright. All rights reserved.