Moderate addition of B-type starch granules improves the rheological properties of wheat dough
文献类型： 外文期刊
作者： Guo, Lei 1 ; Wang, Qingru 1 ; Chen, Heng 1 ; Wu, Daying 1 ; Dai, Cuican 1 ; Chen, Yifei 1 ; Ma, Yanrong 1 ; Wang, Zhonghua 1 ; Li, Hongxia 1 ; Cao, Xinyou 3 ; Gao, Xin 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, Yangling 712100, Shaanxi, Peoples R China
3.Shandong Acad Agr Sci, Crop Res Inst, Natl Engn Res Ctr Wheat & Maize, Shandong Prov Technol Innovat Ctr Wheat,Key Lab Wh, Jinan 250100, Peoples R China
4.Northwest A&F Univ, 3 Taicheng Rd, Yangling 712100, Shaanxi, Peoples R China
5.Shandong Acad Agr Sci, Crop Res Inst, Jinan 250100, Shandong, Peoples R China
关键词： Wheat quality; B-type starch granules; Micro-structure of gluten; Gluten-starch interaction; Dough rheological properties
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2022 年 160 卷
页码：
收录情况： SCI
摘要： The quality traits of wheat grain ultimately determine the performance of wheat flour and dough, which is crucial to end-products. However, to combine high yield and good grain quality has been a great challenge in wheat breeding. In this study, the different sized A-and B-type starch granules were fractioned to investigate their effects on the physicochemical properties of wheat flour and rheological properties of wheat dough using three substitution levels (5, 10, and 15%). Results showed that 5% B-type starch granules addition increased the percentage of SDS-unextractable polymeric protein, optimized the dough network, and increased the bond water content, and thus improved the dough rheological properties. The addition of A-type starch granules or excessive B-type starch granules diluted and destroyed the structure of gluten, and reduced the dough strength. Therefore, a possible strategy for combining wheat quality and yield was proposed, that is, replacing protein content with B -type starch granules at a proper level, which has profound implications for wheat breeders to look at and address trade-offs between the quality and yield of wheat in future.
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