Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.)

• Published in: Food chemistry Vol. 297; p. 125000
• Main Authors: Cao, Xinyou, Tong, Jingyang, Ding, Mengyun, Wang, Kesen, Wang, Libin, Cheng, Dungong, Li, Haosheng, Liu, Aifeng, Liu, Jianjun, Zhao, Zhendong, Wang, Zhonghua, Gao, Xin
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.11.2019
• Subjects: Dough rheological properties; Internal structure of starch; Natural wheat flour; Physiochemical properties of starch; Starch granules; Dough rheological properties; Physiochemical properties of starch; Natural wheat flour; Internal structure of starch; Starch granules
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.125000

•Effects of starch properties on wheat dough behaviors were studied.•Dough stability is relative to size distribution of starch granules.•Starch relative crystallinity negatively affects dough rheological properties.•Starch properties cause variations in dough behaviors of Jimai 44 and its parents. Wheat dough has been considered as a complex blend where gluten forms the continuous reticular skeleton and starch granules act as filling particles. The effect of starch on dough behaviors is not clear and the mechanism of starch affecting dough properties needs to be revealed. In this study, the micro-structure and physiochemical properties of starch from six wheat varieties (lines) with different dough properties were investigated, and the rheological properties of wheat dough were determined. Six varieties with significant different starch properties perform various dough behaviors, among which Xinmai 26 with preeminent dough quality has the highest amylose content, B-type starch granule content, short-range ordered degree and starch swelling power but lowest relative crystallinity and gelatinization enthalpy of starch. The findings indicate that starch physicochemical properties also influence the dough behaviors and provide helpful information for demonstrating the effects of starch on dough properties in the protein-starch matrix.