This study compared physical and chemical properties of extruded Tartary buckwheat flour (ETBF) and microwave-extruded Tartary buckwheat flour (M-ETBF), as well as the quality of dough and noodles made with these flours. The results showed that M-ETBF had higher protein and flavonoid contents, smaller particle size and darker color (lower L* value) compared to ETBF. With increasing ETBF or M-ETBF in wheat flour, gelatinization temperature rose and viscosity decreased. The dough became darker in color, with a lighter green and deeper yellow. Dough with 20% ETBF or M-ETBF had rheological properties similar to pure wheat dough. In noodles, increasing Tartary buckwheat flour decreased springiness, but also increased hardness, chewiness and cooking loss. The best taste and overall quality were at 20% addition for both types of flour. When added in equal amounts, M-ETBF noodles had slightly better viscosity and springiness.

Effects of psyllium husk gel on the structure and functionality of quinoa-enriched whole wheat dough and steamed bread

Role of void fraction and electrical conductivity in governing microstructural changes and final properties of wheat bread during ohmic baking

The rheological properties of wheat dough exert a profound influence on the baking process and the quality of the final food products. Previous studies have partially elucidated the genetic basis of wheat flour rheological characteristics; however, multi-locus genome-wide association studies (ML-GWAS) investigating these traits under multi-year single-location field trials remain scarce and have yielded highly variable results. Therefore, the identification of stable genetic loci associated with dough rheological properties has become particularly critical. This study conducted a comprehensive analysis of a diverse natural population comprising 273 wheat varieties (lines) using a 55K SNP array and an ML-GWAS model. This approach identified with high precision 239 quantitative trait nucleotides (QTNs) significantly associated with wheat flour dough rheological properties. Among these QTNs, 13 mono-effect QTNs were consistently detected across at least two environments and two distinct models, with only 3 classified as major-effect QTNs. Additionally, 7 pleiotropic QTNs were identified. Eleven of the mono-effect QTNs exhibited significant differences in phenotypic traits, while 3 pleiotropic QTNs demonstrated highly significant differences across all associated traits. Within a 4Mb flanking region surrounding these major-effect and pleiotropic QTNs, a total of 606 genes were co-annotated. Gene annotation indicated these genes primarily participate in critical biological functions, including protein modification and degradation, and the regulation of seed development and maturation. Subsequent Gene Ontology (GO) enrichment analysis rigorously screened 18 promising candidate genes, and their expression profiles were analyzed throughout wheat tissue development and endosperm maturation. Ultimately, 6 SNP loci and 9 key candidate genes strongly linked to wheat flour dough rheological properties were identified. This study employed ML-GWAS combined with the 55K SNP array to analyze six dough rheological traits in 273 wheat germplasm accessions. SNP loci and candidate genes associated with dough rheological properties were identified, advancing molecular breeding technology in wheat and thereby establishing a theoretical foundation for genetic improvement and the cultivation of high-quality varieties.

Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast. The findings demonstrated that SYP effectively improved the farinograph, stretching, and pasting characteristics of the dough while significantly reducing its pasting temperature. Rheological analysis revealed that the storage modulus (G′) and loss modulus (G″) of the dough increased, along with a decrease in resistance to the extension and an increase in the extensibility, indicating that SYP partially interfered with the formation of the gluten protein network. Meanwhile, SYP with an optimal concentration significantly enhanced the fermentation characteristics of the dough, as demonstrated by an elevated maximum fermentation height stabilized by the pore structure and enhanced gas retention capacity. Moreover, SYP enhanced the specific volume and overall sensory evaluation of the toast. Based on a comprehensive evaluation of all indicators, the ideal inclusion level of SYP was determined to be 0.375%, providing a theoretical foundation and practical reference for its application in baking products.

Refined wheat staple foods are widely criticized for low dietary fiber and high postprandial glycemic response, making soluble dietary fiber fortification a promising strategy for cereal improvement. This study investigated how resistant dextrin (RD) modulates wheat starch, gluten, dough, and bread quality through multiscale interactions. In wheat starch, 6% RD gave the best overall balance, reducing 14-day retrogradation from 57.2% to 48.6%, delaying gelatinization, and restricting amylose diffusion, with hydrogen bonding identified as a major contributing interaction. In gluten, RD increased water-holding capacity but weakened network integrity, as evidenced by reduced moduli, a shift in thiol–disulfide balance, secondary-structure redistribution (increased β-sheet, decreased α-helix/β-turn), and suppressed glutenin polymerization, yielding a looser microstructure. In dough, SEM and rheological results suggested that moderate RD (4–6%) may form a hydrated, polysaccharide-rich phase that fills structural voids and improves matrix continuity, partially offsetting gluten weakening and enhancing viscoelasticity. Overall, this study establishes a quantitative relationship between RD addition level, multiscale macromolecular interactions in wheat matrices, and the processing performance and quality of bakery products.

Spirulina, a nutrient-rich microalga, was incorporated into wheat flour at 0–4% (flour basis) to evaluate its effects on dough mixing, rheology, water distribution, microstructure, and protein aggregation. The water absorption value increased from 56.2% (control) to 58.8–60.4% with Spirulina addition; however, the change was not statistically significant (p > 0.05). At 1–3% addition, development time increased from 2.2 to 2.4–2.7 min and stability from 4.9 to 6.4 min, while 4% addition reduced stability and increased weakening. Rheological measurements showed that G′ and G″ decreased by 23–33%, while tan δ increased from 0.37 to 0.38–0.39, indicating reduced viscoelastic strength. The LF-NMR results showed that A21 exhibited an increasing trend (p > 0.05), accompanied by a prolongation of T22, indicating enhanced water mobility and reduced binding strength. Microscopy showed a more continuous gluten network at 1–3%, whereas discontinuities appeared at 4%. SDS-PAGE indicated increased >60 kDa aggregates at 3% but reduced intensity at 4%. Overall, 1–3% Spirulina, particularly 3%, was associated with improved mixing tolerance and more uniform structural characteristics.

Gamma-gliadins and some non-gluten proteins critically influence the rheological behavior of wheat dough subjected to thermal treatment

Multi-spectroscopy and molecular simulation reveal the interaction of oleic glycerolipids modified wheat dough induced by thermomechanical treatment.

Relationships between gluten proteins and texture in low-hydration dough.

ABSTRACT Background and Objectives Wheat bran is a nutritious by‐product of flour production, containing a large amount of nutrients and offering various health benefits. However, its coarse texture, poor processability, and compositional traits limit its application. Although physical and enzymatic treatments enhance its functionality, they may interfere with gluten network formation and product stability. In this study, wheat bran was modified using micro‐crushing, extrusion expansion, and enzymatic hydrolysis, systematically comparing the effects of modified and unmodified bran on dough properties. Findings Modified wheat bran (MWB) prepared by micro‐grinding, extrusion expansion and enzymatic hydrolysis retained cellulose Ⅰ crystal structure with smaller particle size and loose porous microstructure. MWB competed with starch for water and formed hydrogen bonds, moderately inhibiting excessive starch gelatinization and short‐term retrogradation. The addition of 6% MWB improved dough stability and rheological properties, while 15% MWB enhanced starch thermal stability. MWB also increased weakly bound water and free water, thus improving dough processability. Conclusions MWB enhanced dough performance and regulated starch properties, thereby reducing quality deterioration of whole wheat dough during processing and storage. Significance and Novelty This study has established a feasible methodology to improve the utilization of wheat bran, while simultaneously providing theoretical and technical foundations for the development of high‐fiber wheat foods.

Effect of phosphorylation of natural inulin on strong wheat dough quality

Impact of steam explosion and particle size reduction of wheat bran on quality characteristics of whole wheat dough and cookies

Functional roles of mashed potatoes in shaping dough rheology and bread storage stability

Effect of Spirulina micro-powder as a green additive on processing properties of wheat dough and bread quality

Partially gelatinized extruded yam starch improves wheat dough rheology and microstructure through enhanced interactions with the gluten network.

Insight into the influence of tamarind seed polysaccharides on the rheological, structural properties and digestibility of wheat flour

Exploring the mechanism of dough mixing characteristics from the perspectives of protein content, solvent retention capacity, and protein interactions based on genotype, irrigation, storage, and mill streams.

Effects of iodine, selenium, and zinc biofortification on wheat flour and dough properties for bread making

Impact of sprouted oat flour on the physicochemical properties of wheat dough and the quality characteristics of steamed buns