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This study investigates the effects of crude (LBP) and degraded (LBPD) polysaccharides from Lycium barbarum L. leaves on wheat dough hydration dynamics and quality. Enhancing wheat dough functional properties is crucial for improving baked goods. We assessed how these polysaccharides affect water-holding capacity, gluten structure, texture, and sensory attributes. LBP and LBPD had distinct yields (32.05% and 29.23%, respectively) and chemical compositions. LBP darkened the dough, while LBPD gave it a tan hue. Both decreased water-holding capacity, with LBPD showing a concentration-dependent effect. SDS-PAGE analysis revealed that LBP destabilized gliadin, whereas LBPD protected gluten proteins. Adding LBP and LBPD improved texture and extensographic properties, with LBPD having a more pronounced effect, especially in sensory acceptability. These findings suggest LBP and LBPD can significantly enhance wheat dough quality, providing valuable insights for the food industry. • LBP and LBPD from Lycium barbarum affect wheat dough properties. • LBP darkened dough; LBPD gave it a tan hue with concentration-dependent effects. • LBP destabilized gliadin, while LBPD protected gluten proteins, improving quality. • Adding LBP and LBPD improved dough texture and sensory acceptability. [ABSTRACT FROM AUTHOR]

Lycium barbarum L. leaves contain high amounts of mineral rich polysaccharides. In this study, the crude and the degraded polysaccharide using hydrogen peroxide (H 2 O 2) and vitamin C were prepared and tested as additives to investigate their effects on the quality of wheat dough using rheological assays. Polysaccharides, in particular degraded polysaccharide, significantly promoted the texture properties and extensographic characteristics of wheat dough compared to the control (p < 0.05), indicating an improvement in dough strength. The gluten networks in the dough samples exhibited dramatically dense and tight characteristics. This could be attributed to the formation of disulfide bonds triggered by the crude and degraded polysaccharides. Besides, analysis revealed that polysaccharides conformation played a major role in the transformation of the protein secondary structures from β-sheets to β-turns and α-helixes. Results demonstrated that the chemical degradation of polysaccharide could greatly improve the gluten network of wheat dough. • Polysaccharides promoted wheat dough texture and extensographic properties. • Chemical degradation improved polysaccharide's dough modulation additive usage. • Polysaccharide confirmation affected its food additive functional bioactivity. • Degradation improved the functional bioactivity of polysaccharide as a food additive. • Dough rheology behavior can be alternated significantly by degraded polysaccharide. [ABSTRACT FROM AUTHOR]