Dough Development Research Articles

Effect of rosehip flour on the properties of wheat dough and bread

Introduction. The aim of the present study was to investigate the effect of rosehip flour on some properties of wheat dough and bread. Materials and methods. Bread was prepared from wheat flour with the addition of rosehip flour in the amount of 5, 10 and 15% to replace the equal amount of the wheat flour. The used methods are standardized and generally accepted for evaluation of bread. Results and discussion. It was found that the addition of different amounts of rosehip flour to wheat flour affected the intensity of gas formation, as the percentage of rosehip flour added had increased, the intensity of gas formation decreased. When adding 5% rosehip flour, there was no significant deterioration of gas formation. Incorporation of rosehip flour into wheat dough resulted in a decrease in water absorption and degree of softening and the lowest results were found in the sample with 15% rosehip flour added. In terms of dough development time and consistency, there were no significant differences between the samples. Dough stability was found to be higher in the samples containing rosehip flour, with the highest value reported for the sample with 5% rosehip flour. Dough and bread color characteristics decreased with increasing the rosehip flour quantity. Darker colour of rosehip flour enriched samples could be due to the original colour of rosehip fibre, which is rather brown and slightly reddish. The substitution of wheat flour with rosehip flour resulted in a decrease in volume, specific volume, height/diameter ratio and baking loss of the wheat bread. Some of the sensory parameters of bread (crust color, aroma and taste) in the rosehip flour supplemented samples were rated higher by the panelists compared to the control sample, regardless of the amount of rosehip flour added. Conclusions. The rosehip flour could be successfully used as an additive in wheat bread formulation. In the sensory assessment bread samples with rosehip flour in terms of some properties such as crust color, aroma and taste had higher scores than the control sample.

Multigenerational elevated atmospheric CO2 concentration induced changes of wheat grain quality via altering nitrogen reallocation and starch catabolism

Previous studies indicated the grain yield and compositions of wheat (Triticum aestivum L.) were affected by long-term elevated atmospheric CO2 concentration conditions. However, the roles of protein expression in wheat grain quality changes under multigenerational elevated atmospheric CO2 concentration are still rarely known. This study explored that the changes of grain quality in wheat offspring induced by multigenerational elevated atmospheric CO2 concentration exposure and analyzed the roles of the differently expressed proteins using 4D proteomics in regulating the wheat grain quality. The changes of grain protein accumulation, gluten index and dough development time indicated that the nutritional and end-use quality of wheat grains were directly affected by elevated atmospheric CO2 concentration. This was mainly due to the changed expressions of α-amylase inhibitors, glutamine synthetase, glutamate dehydrogenase, formamidase and β-glucosidase, which regulated the starch accumulation and nitrogen metabolism in grains. This study elucidates the mechanisms underlying the effects of long-term elevated atmospheric CO2 concentration on wheat grain quality.

Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour

In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacing wheat with porcino flour (5–30%) was a good way to reduce energetic value and the content of carbohydrate and gluten, and increase the content of protein, ash, tannins and cellulose. The results showed the water absorption, extensibility, dough development time and extensibility were strong positive statistically significant correlated with cellulose, tannins and ash content (r ≥ 0.88). Based on Cluster analysis the maximum content of 446.54 μg/g of tannins, 5.06 g/100 g of cellulose and 1.69 g/100 g of ash would be quantities which disrupt the mentioned dough rheology properties. The protein content was positively correlated to water absorption and dough development time, indicating the importance of proteins, and not gluten, in the investigated dough rheology. Amylograph data were not statistically significant correlated by any chemical components suggesting the starch gelatinization process has was not been affected by the change in the chemical composition caused by the replacement of wheat flour with porcino flour in the examined ratio.

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums.

Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities. Both types of gum reduced the setback viscosities, water absorption, and farinograph quality numbers while increasing the water retention capacity, dough development time, and extensibility. The thickness and diameter of the cookies decreased in the presence of the cactus gum, while the acacia gum resulted in greater thickness and diameter. The addition of more gums increased the hardness of the cookies while decreasing their fracturability. All the cookie types were acceptable for all the sensory attributes studied. When compared to the control, the panelists preferred the color of the cookies with a higher level of gum. Overall, the presence of gums in the formulation resulted in the development of cookies with improved technological and sensory attributes. Likewise, the cookies with higher levels of gum can deliver 6% more soluble fiber without compromising their overall acceptability.

Food safety assessments of acrylamide formation and characterizations of flaky rolls enriched with black rice (Oryza sativa).

This study aims to investigate the physicochemical composition, textural parameters, and chemical constituent of flaky rolls incorporated with different proportions of black rice flour. According to farinographic characteristics, the addition of black rice flour could reduce the stability and increase the dough development time and water absorption (%). While for the extensographic properties, addition of black rice flour resulted in significantly different maximum resistance to extension (BU) and extensibility (cm) vs. the control. With the addition of black rice flour in flaky rolls, the crude protein, total dietary fiber (TDF), soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) were significantly improved. Glucose released was much lower with 10 and 20% black rice than the control and 5% black rice because of the higher black rice inclusion. With increasing black rice incorporation, total anthocyanin content, and antioxidant capacity was also improved. The content of asparagine, acrylamide, hydroxymethylfurfural (HMF), furfural, methylglyoxal, and glyoxal in flaky rolls was also increased. The proper content of black rice flour (5%) could significantly enhance the stability of the dough properties; control the final volume, texture, and appearance; and retain good protein and fiber composition, antioxidant capacity, and overall acceptance of the flaky roll.

The Effects of Dually Modified (Hydrolyzed‐Hydroxypropylated) Sago Starch on the Quality Characteristics of Frozen Dough and Bread

AbstractThe purpose of this research is to investigate the possibility of using chemically modified sago starch in frozen dough and bread. The sago starch is first modified by acid hydrolysis (AHS) and hydroxypropylation (HPS) alone or in combination (AHHPS) and then incorporated into burger bread formulation at 10%(W/W) and tested at room temperature for five days. The results indicated that the addition of AHS to the dough reduced the dough stability time and increased the dough development time. The dough containing AHHPS hava a shorter stability time and a longer expansion time than the control. The addition of the single and dual modified sago starches significantly reduced the extensibility and increased extensograph ratio. With the addition of sago starches, there is no significant change in the percentage of freezable water in the dough and the enthalpy of ice melting, but the specific volume of bread is reduced. The use of HPS, followed by AHHPS in bread formulation, is able to better retain moisture in bread during the storage period and significantly reduce the staling intensity in bread. Finally, the results demonstrated that HPS could be used to maintain the quality of bread and delay retrogradation and staling during storage.

Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours.

Celiac disease is an immune-mediated disease caused by ingestion of gluten-containing products. The main aim of this study was to develop novel gluten-free doughnuts with high nutritional value using inulin and lupin flour. Five different doughnuts were formulated. Lupin flour was used to replace the potato starch–corn flour composite at levels of 15, 30, 45, 60 and 75% in gluten-free doughnut formulations (AF), (BF), (CF), (DF) and (EF), respectively. Inulin was added to all blends at a level of 6%. Doughnuts made with 100% wheat flour (C1) and 100% corn flour–potato starch blend (C2) served as the controls. The results indicated that the moisture, ash, fat, protein and crude fibre contents of the doughnuts were increased significantly (p < 0.05) with increasing levels of lupin flour. The rheological properties showed that the dough development time increased significantly (p < 0.05) with increasing lupin flour in the formulation with higher water absorption. The consumer acceptability sensory results varied among the different treatments. However, the AF, CF, and EF doughnuts had the highest value for flavour, texture and crust colour, respectively. Different levels of lupin flour can be used in gluten-free doughnuts production to improve their quality and to enhance their nutritional value in the presence of inulin at a 6% level. These results may have significant implications for the development of novel, healthier food products for gluten-sensitive consumers.

Striving for Stability in the Dough Mixing Quality of Spring Wheat under the Influence of Prolonged Heat and Drought.

The effects of prolonged heat and drought stress and cool growing conditions on dough mixing quality traits of spring wheat (Triticum aestivum L.) were studied in fifty-six genotypes grown in 2017 and 2018 in southern Sweden. The mixing parameters evaluated by mixograph and the gluten protein characteristics studied by size exclusion high-performance liquid chromatography (SE-HPLC) in dough were compared between the two growing seasons which were very different in length, temperature and precipitation. The genotypes varying in gluten strength between the growing seasons (≤5%, ≤12%, and ≤17%) from three groups (stable (S), moderately stable (MS), and of varying stability (VS)) were studied. The results indicate that most of the mixing parameters were more strongly impacted by the interaction between the group, genotype, and year than by their individual contribution. The excessive prolonged heat and drought did not impact the buildup and mixing time expressed as peak time and time 1–2. The gluten polymeric proteins (unextractable, %UPP; total unextractable, TOTU) and large unextractable monomeric proteins (%LUMP) were closely associated with buildup and water absorption in dough. Major significant differences were found in the dough mixing parameters between the years within each group. In Groups S and MS, the majority of genotypes showed the smallest variation in the dough mixing parameters responsible for the gluten strength and dough development between the years. The mixing parameters such as time 1–2, buildup, and peak time (which were not affected by prolonged heat and drought stress) together with the selected gluten protein parameters (%UPP, TOTU, and %LUMP) are essential components to be used in future screening of dough mixing quality in wheat in severe growing environments.

Изучение влияния комплексной растительной добавки на свойства мучных смесей и пшеничного теста

Food additives from non-traditional plant raw materials are a promising source of new fortified bakery products. However, they can affect the protein-starch structure of wheat flour and the rheological profile of the semi-finished bakery products, thus changing the quality of the finished product. The research objective was to study the effect of a novel plant food additive on the moisture, water absorption, and protein-proteinase complex of flour mixes and the rheological properties of wheat dough.&#x0D; The study featured flour mixes of top-grade wheat flour and the new food complex additive (10, 16, and 22%), as well as dough semi-finished products. The food complex additive consisted of whole grain wheat flour and powders of germinated spelt, pumpkin seeds, oyster mushrooms, and gooseberries in a ratio of 56.3:25.0:17.2:0.9:0.6, respectively. The moisture content was determined by the gravimetric method, while the water absorption and rheological properties were described using a Farinograph-AT. The content of wet gluten was measured by washing, the content of dry gluten was determined by drying, and the quality of gluten was tested according using an IDK-3M device.&#x0D; The additive decreased the water absorption and the dough development time, contributed to the gluten relaxation, and increased the amount and humidity of wet gluten. At 16 and 22% of the additive, the amount of dry gluten decreased by 3.4 and 4.0%, respectively; at 10%, it increased by 3.3%. The best stability, dough softening degree, and farinograph quality indicator were observed at 16%.&#x0D; The results can be used to produce new bakery products fortified with the new complex plant food additive, with the amount of water and kneading time adjusted for each particular case. Further research will feature the effect of the additive on the properties of dough semi-finished products during fermentation and proofing.

An adaptive grain-bulk aeration system for squat silos in winter: Effects on intergranular air properties and grain quality

Grain can be stored for long periods under suitable storage conditions. The present study investigated the effects of cooling aeration on the intergranular air properties and grain quality of wheat stored in two squat silos during winter. In the first silo, 4759 tonnes of bulk wheat were downward-aerated in a suction-type way by four 11 kW centrifugal ventilation fans at an airflow rate of 10.1 m3/(h·t). The fans were firstly controlled by software based on a smart de-moisturization aeration model, and the grain bulk lost 0.8% moisture content (MC) and its average temperature was decreased by 5.8 °C. When the fans were then controlled using smart cooldown aeration model, the average bulk temperature decreased from 17.0 to 5.2 °C, and the average bulk MC was reduced by 0.6%. The cooling fronts moved predictably through the bulk layers during cooldown aeration, which consumed energy at a rate of 0.067 . In a second silo, 4,675 tonnes of wheat were also downward-aerated at 9.8 m3/(h·t) using smart cooldown aeration model and four 5.5 kW mixed-flow fans. There was a 0.7% MC loss and the average bulk temperature decreased by 6.7 °C. Except for the middle part (fourth and seventh) bulk layers, the other bulk layers in this silo had cooling fronts that moved at similar speeds. The energy consumed by cooldown aeration was 0.040kWh(t·∘C)−1 and 58% unit energy consumption was lowered when compared to a local grain squat silo with geosynclinal ventilation ducts under artificially controlled cooling-ventilation operations. The running conditions for the ventilation fans during cooldown aeration in the squat silos were verified. (i) The temperature difference between the grain bulk and ambient air was ≥ 4 °C. (ii) The humidity ratio of the grain bulk was higher than that of the ambient air. The equilibrium relative humidity of the intergranular air tended to decrease in both silos. After cooldown aeration, the wheat kernels had a higher water absorption rate and fatty acid value, retentive peak temperature of gelatinization, and a higher dough development time, protein network strength, and starch gelatinization rate. The proposed aeration control system has good application potential in squat silos used for grain storage.

Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Carob flour (CF) has been widely used in bakery formulations since containing various bioactive compounds, high percentage of fibre, protein, vitamins and minerals. Sourdough fermentation is considered as a promising tool to improve sensorial, textural and nutritional features of baked goods. The aim of this study is to investigate the potential usage of Type I sourdough incorporated with carob flour in bread making .Empirical rheological measurements were also performed in the flour blended with carob flour (0%, 2%, 4%, 6%, 8%, and 12%). Water absorption capacity and dough development time increased significantly with the increase of carob flour (P ≤ 0.05). Energy and extensibility value of the samples decreased according to control sample (P ≤ 0.05). Yeast number of sourdough decreased with the increase of carob flour addition to sourdough (P ≤ 0.05). The stimulation of Lactic acid bacteria growth were determined by the addition of carob flour when compared to the control (P&amp;gt;0.05) but no significant differences were observed among sourdoughs with the increasing level of carob flour. Usage of carob flour via sourdough fermentation increased the quality properties of bread with sourdough as compared to the commercial baker’s yeast bread including same level of carob flour. Highest concentration of the CF (8% and 12%) in formulation caused the raise of hardness (P ≤ 0.05), which in turn was associated with the decrease in the specific volume of the bread. CF addition of yeasted bread samples (CFYB) decreased the lightness (L*) of the bread crust (P ≤ 0.05). Sourdough fermentation was also improved the sensory acceptance of carob flour incorporated breads. Low level of carob flour usage (from 2% to 6%) in sourdough making was not detrimental to any of the sensory parameters in this study.

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

AbstractIn lieu to understand the functionality of individual gluten fractions along with varietal variation in dough and instant noodles quality characteristics, this project was designed. Glutenins addition enhanced rheological properties such as dough development time (DDT), dough stability (DS), and energy at peak (EP) more significantly in DBW88 as compared to HI1500. Gliadins addition amplified dough softening (DSO) more prominently in HI1500 than DBW88. Instant noodles cooking and textural quality improved with glutenins addition and deteriorated with gliadins incorporation. Dough microstructure revealed denser and compact network with extended strands on glutenins addition, whereas gliadins supplementation produced shorter sheeted network. Surface microstructure of developed instant noodles displayed smooth continuous sheet on glutenins incorporation which served as barrier for oil absorption; on the contrary, gliadins addition created porous and rough surface that ensued higher oil intake. Thus, strengthening and weakening effect of gluten fractions was elucidated in generating better quality instant noodles.Practical applicationsSelection of wheat variety with appropriate protein content or incorporation of strength providing gluten fraction in weak variety for improving instant noodles cooking and textural quality with reduced oil uptake.

Effect of high-molecular-weight glutenin subunit Dy10 on wheat dough properties and end-use quality

High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing qualities of wheat. Although it is a part of the superior HMW-GS pair (Dx5+Dy10), the contribution of the Dy10 subunit to wheat processing quality remains unclear. In this study, we elucidated the effect of Dy10 on wheat processing quality by generating and analyzing a deletion mutant (with the Dy10-null allele), and by elucidating the changes to wheat flour following the incorporation of purified Dy10. The Dy10-null allele was transcribed normally, but the Dy10 subunit was lacking. These findings implied that the Dy10-null allele reduced the glutenin:gliadin ratio and negatively affected dough strength (i.e., Zeleny sedimentation value, gluten index, and dough development and stability times) and the bread-making quality; however, it positively affected the biscuit-making quality. The incorporation of various amounts of purified Dy10 into wheat flour had a detrimental effect on biscuit-making quality. The results of this study demonstrate that the Dy10 subunit is essential for maintaining wheat dough strength. Furthermore, the Dy10-null allele may be exploited by soft wheat breeding programs.

Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation

SummaryThe aim of this study is to compare the application of ozone with that of air during the dough kneading process. Experiments were performed on doughs made from two wheat flours of different protein contents by changing the treatment time and oxidative gas. All samples were analyzed by Farinograph, oscillatory rheometer, and dough extensibility test. Farinograph measurements showed that water absorption capacity by ozone treatment during kneading was increased by 1.8% and 2.6%, and dough development time was 47% and 37% higher than of untreated doughs made of lower and higher quality wheat flour, respectively. Dough softening was reduced by 30% and 42% by air. Ozone treatment slightly decreased the dough stability of doughs made from higher quality flour and increased dough softening for both. Ozone treatment increased the force required to break the dough strand after 5 min by 42% and 23% for samples of lower and higher quality wheat flour, respectively. The extensibility of the dough behaved inversely. The frequency sweep test showed an increase in G′ and G″.

Zein molecules in aqueous acetic acid solution: Self-assembling behaviors and formation mechanism of gluten-free doughs

The assembly behavior of biopolymers is affected by the type of solvent used. Previous investigations have focused on the self-assembly of zein molecules in aqueous ethanol. In this study, the self-assembly behavior of zein molecules in aqueous acetic acid solutions and their application in the development of zein-based gluten-free doughs was investigated. Zein molecules in low concentrations of acetic acid (30%–60%, v/v) assembled into irregular entities, in medium concentrations (70%, v/v) there was intermediate transition, and at high concentrations (80%–100%, v/v) they formed regular spheres. Interestingly, protein fibril formation was found to occur in 50% zein solutions in 50% and 60% acetic acid, as self-standing gels with solid-like properties resulted and the findings were verified using rheology. The 50% zein solutions in 70% acetic acid could form viscoelastic masses after anti-precipitation with the addition of excess water. Gluten-free dough with wheat-like properties was obtained by mixing the viscoelastic zein masses with wheat starch at room temperature. SEM observations showed that the formation mechanism for zein-based doughs involves the dispersion of starch granules in a three-dimensional zein network. These results will help to improve our understanding of zein assembly behavior regulation, and provide technical support for the development of zein in gluten-free food products.

Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread.

The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape seeds powder (GSP) at different levels (5%, 10%, and 15% as a partial substitute for wheat flour). The results show that balady bread (Bb) and grape seed powder have ash contents of about 1.97% and 3.04%, lipid contents of 3.22% and 17.15%, protein contents of 11.16% and 12.10%, fiber contents of 1.06% and 44.90%, and carbohydrates contents of 56.52% and 29%, respectively. Moreover, grape seed powder contains a higher level of iron and zinc about 30.02 and 9.43 mg/kg than the Bb control sample which contains about 8.19 and 7.25 mg/kg respectively. The findings revealed that balady bread fortified with grape seed powder contains a high amount of total polyphenols content (TPC), total flavonoid content (TF), and antioxidant capacity. The farinograph test results showed that increasing the GSP concentration in the flour above 10% reduced dough development, stability, and farinograph quality number. The addition of GSP to wheat flour accelerated the dough’s water absorption and mixing tolerance. Grape seed incorporation levels up to 10% (w/w) had no negative effect on dough rheological performance. The sensory evaluation of bread showed that samples that were enriched with grape seeds powder at up to 10% had good quality. Based on these findings, it is recommended to replace up to 10% GSP in the manufacturing of fortified balady bread with satisfactory physical and sensory characteristics and high TPC and antioxidant activity.

Evaluation of triticale anaerobic digestion in a double cropping system: Relation between biomass yield, chemical composition, and biomethane production

AbstractFor sustainable biomethane production, energy crops should not compete for land against feed and food. In response to this requirement, a set of practices for an innovative way to produce food and biomethane was developed in Italy with the Biogasdoneright™ model, which introduces the double‐cropping system along with digestate fertilization and minimum tillage. Triticale is a promising feedstock as energy crop in such systems. Ninteen varieties of triticale harvested at milk and dough development stages were evaluated. Principal component analysis showed that cellulose content positively affects methane production whereas starch content has only a very weak relation with specific methane yield and methane formation rate. Despite these relations, triticale chemical composition did not influence the profitability of bioenergy production as much as the total biomass solids yields, the total solids concentration at harvest, and the timing of growth. Triticale can be considered a suitable energy crop for biomethane targeting at least 4600 Nm3 CH4 per hectare. © 2022 Society of Chemical Industry and John Wiley &amp; Sons, Ltd.

Mechanical action on the development of dough and its influence on rheological properties and protein network structure

Four simple dough preparation methods were proposed to imitate the rheological behaviors of traditional hand-made doughs and the underlying mechanism was concomitantly elucidated. It indicated the hand-made doughs, including the conventional hand-made dough (CHD), bidirectional pressed dough (BPD), bidirectional rolled dough (BRD), unidirectional pressed dough (UPD), and unidirectional rolled dough (URD), showed weaker mechanical resistance than the mixer-made dough did. Compared with UPD and BRD, BPD and URD had better tensile resistance and deformation recovery. CLSM analysis showed that these two doughs also possessed smaller lacunarity (7.22–7.24 × 10-2) and larger branching rate (0.23 × 10-2), suggesting bidirectionally pressing and unidirectionally rolling could produce a dough with better gluten network connectivity. Analysis of gluten protein solubility showed that the stronger hydrogen bonds and hydrophobic interactions of gluten protein were derived in rolled doughs (URD and BRD), and the stronger slip caused by intermediate water in pressed doughs (UPD and BPD) may lead to the high gluten extractability. In addition, more disulfide bonds were formed in BPD (3.37 μmol/g) and URD (3.62 μmol/g), promoting the stronger mechanical resistance in BPD and URD. Nevertheless, pressing or rolling promoted no statistically significant increase in the content of glutenin macropolymers. Physical entanglement caused by the recombination of noncovalent interactions may be the main cause. In conclusion, theeffect ofmanual external forces ondough qualitywasverified theoretically, and gluten network analysis can quantitatively evaluate dough microstructural changes.

Variations in the quality parameters and gluten proteins in synthetic hexaploid wheats solely expressing the Glu-D1 locus

This study evaluated the quality potential of seven synthetic hexaploid wheats (2n=6x=42, AABBDD) expressing only allelic variation at Glu-D1 of Aegilops tauschii (SHWSD). Major quality parameters related to dough strength, gluten proteins (including high-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS), gliadins), and their ratios between SHWSD and the weak gluten wheat control Chuannong 16 (CN16) were measured in at least three environments (except STD7). The zeleny sedimentation value (ZSV), dough development time (DDT), dough stability time (DST), and farinograph quality number (FQN) of SHWSD were considered stable under different environments, with their respective ranges being 8.00–17.67 mL, 0.57–1.50 min, 0.73–1.80 min, and 9.50–27.00. The ZSV, DDT, DST, and FQN of SHWSD were smaller than those of CN16, suggesting that SHWSD had a weaker dough strength than CN16. Although SHWSD had a lower gluten index than CN16, its wet and dry gluten contents were similar to or even higher than those of CN16 in all environments tested. The protein content of grains (12.81–18.21%) and flours (14.20–20.31%) in SHWSD was higher than that in CN16. The amount of HMW-GS in SHWSD sharply decreased under the expression of fewer HMW-GS genes, and the LMW-GS, gliadins, and total glutenins were simultaneously increased in SHWSD in comparison with CN16. Moreover, SHWSD had higher ratios of LMW-GS/glutenin and gliadin/glutenin but a lower ratio of HMW-GS/glutenin than CN16. These results provide necessary information for the utilization of SHWSD in weak-gluten wheat breeding.

Controlling starch surface characteristics - Impact on dough formation in a reconstituted dough system

The effects of starch granule-surface proteins (SGSPs) on dough formation and breadmaking quality were studied in a reconstituted dough. After removing the SGSPs by NaOH and SDS treatment, the dough development time, stability time, and resistance to extension were increased. CLSM exhibited a coarse and discontinuous gluten network in the dough containing NaOH- and SDS-treated starches. Meanwhile, gelatinization temperatures were shifted to higher values while the gelatinization enthalpy decreased. Removing SGSPs prevented the formation of gluten network and reduced dough extensional deformability, which showed that the dough structure became worse. Compared with the control group, the firmness of the bread sample without SGSPs was significantly increased (p < 0.05), which was manifested by small and dense pores in the bread. LF-NMR showed that the distribution of relative water content shifted from T21 (0–1 ms) to T22 (1–100 ms), indicating that removing SGSPs decreased the water-holding capacity of the bread.This study suggested that starch surface characteristics were essential to maintain the structure and mechanical properties of dough and bread.