Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines
文献类型： 外文期刊
作者： Li, Hongxia 1 ; Ma, Yanrong 1 ; Pan, YiLin 1 ; Yu, Liwei 1 ; Tian, Renmei 1 ; Wu, Daying 1 ; Xie, Yanzhou 1 ; Wang, Zhong 1 ;
作者机构： 1.Northwest A&F Univ, State Key Lab Crop Stress Biol Arid Areas, Yangling 712100, Shaanxi, Peoples R China
2.Northwest A&F Univ, Coll Agron, Shaanxi Key Lab Crop Heterosis Res & Utilizat, Yangling 712100, Shaanxi, Peoples R China
3.Shandong Acad Agr Sci, Inst Crop Germplasm Resources, Jinan 250100, Shandong, Peoples R China
关键词： Wheat flour dough; Starch physicochemical features; Gluten microstructure; Dough mixing properties
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2021 年 152 卷
页码：
收录情况： SCI
摘要： Protein and starch are the two most abundant components in wheat flour that co-influence dough processing quality. Studies have demonstrated that protein content and composition play a decisive role in wheat dough development. Additionally, starch has a significant effect on dough behaviour. The physicochemical and mixing properties of two wheat near-isogenic lines (NILs; NILZX1 and NILZX2) with different high-molecular-weight glutenin subunits (HMW-GS) were analyzed to shed light on the role of starch and protein in the dough mix -ing process. The NILZX1 dough with superior HMW-GS combination had higher protein content than NILZX2 dough. Whereas NILZX1 had a lower storage modulus and shorter dough stability time than NILZX2. During the mixing process, the torque of NILZX1 dough was lower than that of NILZX2; the microstructure of NILZX1 dough was greatly destroyed in the starch-dominant phase, leading to inferior dough quality. NILZX2 with higher B-type starch content, relative crystallinity, and viscosity showed greater dough quality. Taken together, physico-chemically, starch had a more substantial effect on the dough mixing properties than protein in the two NILs. The findings provide a foundation for exploring the contribution of starch to dough properties.
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