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The thermal properties of dough are critical for eating and processing quality of wheat flour‐based products. Although the gelatinization properties of wheat starch or flour as affected by starch molecular structures have been investigated, it remains largely unexplored how starch structures determine the gelatinization properties of wheat dough. The gelatinization properties of 10 wheat flours and corresponding doughs with distinct starch fine molecular structures are thus investigated. A parabolic relationship is observed between amylose content and gelatinization temperatures of both wheat flour and dough. Amylopectin molecular size is positively correlated while amylose molecular size negatively correlates with gelatinization onset and peak temperatures of wheat flour. Amylose molecular size is negatively correlated with gelatinization temperatures of wheat dough. Possible mechanisms are further discussed. These results provided first associations between starch molecular structures and thermal properties of wheat dough, and their difference compared to those from wheat flour, which can help the food industry select suitable wheat varieties with improved dough quality. [ABSTRACT FROM AUTHOR]

Chinese steamed bread (CSB) is a staple food for a large number of people in China, but it has a high glycemic index, which is nutritionally undesirable. Developing a CSB with more slowly digestible starch has been achieved, but current processes for this result in a product with poor sensory appeal. In this study, the relations among starch chain-length distribution, starch digestibility and texture of CSBs made from 10 different wheat flour varieties were investigated, the long-term aim being to develop CSBs with an optimal combination of slow starch digestibility and desirable texture. Although there were only small differences among the CLDs of different wheat flours, they were strongly correlated to the differences of both starch digestibility and textural attributes of CSB. A slower starch digestion rate was associated with relatively longer amylose intermediate to long chains, lower amounts of amylopectin short chains and higher amounts of amylose short chains. A softer CSB texture was related to a relatively higher amount of amylopectin long chains and shorter amylopectin short chains. A higher springiness/resilience of CSB was associated with more amylopectin long chains, longer amylose intermediate to long chains, fewer amylose long chains, and smaller average chain length of amylopectin short chains. A higher cohesiveness of CSB was developed with a higher amount of amylopectin long chains. These results suggest that it is feasible to produce CSB with both slow starch digestibility and desirable texture, by choosing the wheat flour with optimized starch structures. Small variance of wheat starch chain-length distribution can cause a significant difference of starch digestibility and texture of Chinese steamed bread. [Display omitted] • Small differences exist among wheat starch chain-length distributions. • Slower starch digestibility associated with higher amounts of amylose short chains. • A softer texture of Chinese steamed bread related to more amylopectin long chains. • Higher springiness of Chinese steamed bread related to fewer amylose long chains. [ABSTRACT FROM AUTHOR]

• Chinese steamed bread (CSB) has a high glycemic index (GI) value. • Many factors can affect the starch digestibility in CSB. • Effects of basic ingredients have been rarely investigated. • Whole flour substitution can reduce CSB starch digestibility. • Non-starch polysaccharides and fatty acids addition reduce CSB starch digestibility. Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB. Most currently available strategies are focusing on the incorporation of other whole flours with high dietary fiber or polyphenols to reduce the starch digestibility. Although successful in reducing starch digestibility, the incorporation of these flours also deteriorated textural attributes and sensory characteristics of CSB. Much more strategies have been applied for the reduction of starch digestibility in breads, which should be further explored to confirm if they are applicable for CSB. This review contains important information, that could potentially turn CSB into a much healthier food product with slower starch digestibility. [ABSTRACT FROM AUTHOR]