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Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf‐life and easy deterioration of quality during storage and transportation. It has shown a series of advantages in large‐scale industrialization, high‐quality standardization, and chain operation. However, the further development of frozen dough is restricted by the deterioration of the main components (gluten, starch, and yeast) caused by freezing. This review summarizes the main production process of frozen steamed bread and buns, and the deterioration reasons for the main component of frozen dough. The improvement mechanisms of raw ingredients, processing technology, processing equipment, and additives on frozen dough quality were analyzed from the perspective of improving gluten network integrity and yeast freeze tolerance. From prefermented frozen raw to steamed products without thawing has become the preferred production process to improve production efficiency. Wheat flour mixed with other flour can maintain the gluten network continuity of frozen dough. The freeze tolerance of yeast was improved by treatment with yeast suspension, yeast cell encapsulation, screening hybridization, and genetic engineering. Process optimization and new technology‐assisted fermentation and freezing effectively reduce freezing damage. Various additives improve the freeze resistance of the gluten‐starch matrix by promoting protein cross‐linking and inhibiting water migration. In addition, ice structural proteins and ice nucleating agents have been proven to change the growth morphology and formation temperature of ice crystals. More new technologies and additive synergies need to be further explored. [ABSTRACT FROM AUTHOR]

BACKGROUND: Anthocyanins are polyphenolic pigments that have hypoglycemic, antioxidation, anti‐aging, and other effects. Research has shown that polyphenols can optimize the processing of dough and improve the texture and nutritional characteristics of dough products. The formation of gluten networks is decisive for the quality of flour products. The effects of purple cabbage anthocyanin (PCA) extract on the structure, microscopic morphology, and network formation of gluten protein were studied, and the types of cross‐linking between PCA and gluten protein are discussed. RESULTS: The results show that PCA extract increased the free sulfhydryl (SH) group content and the free amino group of gluten proteins, stimulated an increase in the β‐sheet ratio and the decrease of α‐helix ratio, and increased the gluten index significantly (P < 0.05). The PCA extract also induced gluten protein aggregation, increased the height of protein molecular chains, and stimulated the formation of gluten networks. When PCA extract concentrations were 4 g kg−1 and 8 g kg−1, the gluten network was more homogeneous, continuous, and dense. CONCLUSION: Appropriate anthocyanins have a positive effect on the properties of gluten and promote the formation of gluten networks. Excessive anthocyanins destroy gluten protein interaction and harm gluten cross‐linking. This study may provide a useful source of data for the production of functional flour products rich in anthocyanins. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The texture properties after cooking for 12 min were selected to optimize the sheeting parameters, and the results were verified using the comprehensive quality of dried noodles. The distribution of water, characteristics of gluten protein, and interaction between gluten network and starch were analyzed to clarify the mechanism of the quality of dried noodles. Results showed that the optimal folding angle was 45°, under this condition, the largest anti-extension displacement perpendicular to the rolling direction and the smallest cooking loss were obtained. The hardness and smoothness of cooked noodles increased by about 14% to 17%. Further, the transverse relaxation time of strongly bound water significantly decreased, while the relative content and binding strength increased. The hydrogen bonds and α-helix contents increased by about 68.8% and 53.1%, respectively. Folding and sheeting enhanced the combination of starch granules and gluten network causing, decreased in the average length and porosity of the gluten network. It is depicted from the results that the method of optimizing the sheeting process based on the texture of dried noodles cooked for 12 min was feasible. And the 45° folding and sheeting could help to improve the quality of dried noodles. [ABSTRACT FROM AUTHOR]

In order to explore the influence of pressure on dough texture properties during hand kneading and mechanical bionic kneading, the pressure distribution of dough was characterized by numerical simulation, the changes of dough moisture distribution, protein secondary structures, gluten network development, microstructure and texture properties with development of resting time were investigated. For mechanical-bionic-kneaded dough, pressure level and compression ratio were greater than those of hand-kneaded dough. The increase in pressure level was beneficial for the unfolding and orientation of protein molecules in the dough, allowing more sites to form hydrogen bonds, and thus improve the content of ß-sheet and a-helix structures. The maximum values of ß-sheet and a-helix contents in mechanical-bionic-kneaded dough were about 10 % higher than that in handkneaded dough. This made continuity and uniformity of gluten network structure, combination degree of gluten network and starch granules, and resilience of mechanical-bionic-kneaded dough were better than those of hand-kneaded dough. The best conditions of mechanical-bionic-kneaded and hand-kneaded dough occurred at 30 min and 45 min of resting time, respectively. High pressure during kneading could promote the formation of gluten network, the dough resilience and shortened the resting time required for dough to reach a stable state. [ABSTRACT FROM AUTHOR]

Mediterranean countries are known for their high-quality olives and the production and consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving attention for its potential as a functional compound in food products, reflecting its physiology- and health-promoting attributes. This study assessed the physico-chemical characteristics of OP obtained from two Sardinian olive cultivars, Bosana and Semidana, and the effect of OP incorporation on the baking performance of wheat dough. We assessed the rheological parameters, pasting profile, and fermentation of doughs obtained through the partial substitution of wheat flour with OP at 0 (control), 1, 2, 3, and 5%. OP inclusion resulted in significant differences in the studied parameters compared with control samples. Positive effects included a decrease in development time, improved dough stability and storage, and superior loss modulus and gas retention capacity. Negative effects comprised an increase in dough resistance and a decrease in dough development height, gas production, gas retention, pasting profile, stickiness, and elasticity. These differences in the OP dough were due to the interactions between polyphenols and fibre with water and the starch–gluten matrix. This study found improvements in dough characteristics following the substitution of wheat flour with low percentages of OP, especially Semidana at 1%. Although higher percentages of OP would be associated with greater nutritional and health benefits, they resulted in a degradation of the dough's attributes, producing a gluten-free-like matrix in the final product. [ABSTRACT FROM AUTHOR]

A comprehensive in‐situ analysis of the developing gluten network during kneading is still a gap in cereal science. With an in‐line microscale shear kneading and measuring setup in a conventional rheometer, a first step was taken in previous works toward fully comprehensible gluten network development evaluation. In this work, this setup was extended by an in‐situ optical analysis of the evolving gluten network. By connecting a laser scanning microscope with a conventional rheometer, the evaluation of the rheological and optical protein network evolution was possible. An image processing tool for analyzing the protein network was applied for evaluating the gluten network development in a wheat dough during the shear kneading process. This network evaluation was possible without interruption or invasive sample transfer comparing it to former approaches. The shear kneading system was able to produce a fully developed dough matrix within 125% of the reference dough development time in a classical kneader. The calculated network connectivity values from frequency testing ranged over all samples was in good agreement with traditional kneaded wheat dough just over peak consistency. [ABSTRACT FROM AUTHOR]

To predict the achievable product volume with respect to the gas retention capacity of the gluten matrix in wheat flour doughs, strain hardening evaluation is crucial. But assessing these structure hardening phenomena in wheat flour dough systems is still a challenging task. In this work, a simple shear method applied to kneaded dough samples was tested and compared to biaxial extension tests performed with a lubricated squeezing flow method. The comparability of shear-induced structure hardening with biaxial extension tests was shown. Structure hardening and breakdown after overload were visualized using shear flow and a comparison of the obtained shear flow over Hencky strain curve peaks. To predict the behavior of the analyzed flours according to their composition, a correlation analysis of the flour and dough properties was performed. The influence of the HMW glutenin subunits on the sensitivity of the dough matrix according to the applied shear speed (0.1 and 1.0 mm/s) could be shown with a correlation coefficient of 0.94. The LMW glutenin subunits, on the other hand, showed a high correlation coefficient of 0.89 with the achievable network connectivity parameter z [-] gained from frequency sweep testing. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Dumplings are a traditional Chinese food welcomed by Chinese people. Research has indicated that process of quick-frozen wheat cultivars and their gliadins are all related to the quality and shelf-life of dumplings. Therefore, the effect of freeze–thaw cycles on the textural properties and microscopic characteristics of two types of quick-frozen dumpling wrappers (Zhaomai and Wenmai 19) and conformation of their gliadins were investigated. Scanning electron microscopy showed that Wenmai 19 dumpling wrappers had apparent damage after the first cycle, but Zhaomai wrappers did not reveal significant changes until the fourth cycle. The particle size distribution in the starch granules of Wenmai 19 wrappers varied in terms of mechanical damage, but Zhaomai delayed or avoided such effects. FT-IR found a loose protein structure of the gliadins. Differential scanning calorimetry showed that gliadins of Wenmai 19 degenerated more than those of Zhaomai. The crosslinking of gliadin and glutenin maintained a high-quality gluten network, thus protecting the gliadin stability from ice crystals. In turn, the gliadin maintained the strength of the gluten network. Therefore, raw flours with high-quality protein networks are more suitable for frozen dumplings. Freeze–thaw cycles dramatically decreased the textural characteristics of dumpling wrappers and the microscopic characteristics of their gliadin proteins. Concerning wheat cultivars with weak gluten, flours with high-quality protein networks are more suitable as raw materials for frozen dumplings. [ABSTRACT FROM AUTHOR]

Wheat flour can form dough with a three-dimensional viscoelastic structure that is responsible for gas holding during fermentation and oven-rise, creating a typical fixed, open-cell foam structure of bread after baking. As the major components of dough, the continuous reticular skeleton formed by gluten proteins and the concentrated starch granules entrapped in gluten matrix predominantly determine dough rheological behaviors and bread qualities. This review surveys the latest literatures and draws out a conclusion from a plethora of information related to the filling effects of starch granules on gluten matrix and the cross-linking mechanisms between gluten proteins and starch granules, which is of great significance to provide sufficient scientific knowledge for development of bread with satisfactory attributes and quality control of end products. [ABSTRACT FROM AUTHOR]

Farinographic and FT-IR analysis were used to determine water redistributrion and structural changes in the gluten network during dough mixing as a result of model bread dough supplementation with two types of β-glucans. The β-glucans were obtained from barley and beer yeast. Both polysaccharides were added to the dough in the amounts of 3, 6 and 9%. The farinographic studies show that both β-glucans have a similar effect on the course of chemically induced gluten dehydration and mechanical destruction. The application of a water redistribution model shows that barley β-glucan caused higher physical dehydration of the gluten network in comparison with yeast β-glucan. Additionally, both β-glucans did not differ significantly in their chemical reactivity to gluten. This finding was confirmed by the FT-IR results. Both β-glucans caused similar structural changes in the gluten network during dough mixing. An analysis of the spectral region connected with water populations indicates that water molecules form hydrogen bonds with β-glucans rather than with the gluten network during dough mixing. [ABSTRACT FROM AUTHOR]

Mediterranean countries are known for their high-quality olives and the production and consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving attention for its potential as a functional compound in food products, reflecting its physiology- and health-promoting attributes. This study assessed the physico-chemical characteristics of OP obtained from two Sardinian olive cultivars, Bosana and Semidana, and the effect of OP incorporation on the baking performance of wheat dough. We assessed the rheological parameters, pasting profile, and fermentation of doughs obtained through the partial substitution of wheat flour with OP at 0 (control), 1, 2, 3, and 5%. OP inclusion resulted in significant differences in the studied parameters compared with control samples. Positive effects included a decrease in development time, improved dough stability and storage, and superior loss modulus and gas retention capacity. Negative effects comprised an increase in dough resistance and a decrease in dough development height, gas production, gas retention, pasting profile, stickiness, and elasticity. These differences in the OP dough were due to the interactions between polyphenols and fibre with water and the starch–gluten matrix. This study found improvements in dough characteristics following the substitution of wheat flour with low percentages of OP, especially Semidana at 1%. Although higher percentages of OP would be associated with greater nutritional and health benefits, they resulted in a degradation of the dough’s attributes, producing a gluten-free-like matrix in the final product.

The effects of triticale bran pretreatments on rheological and functional properties of triticale whole-wheat flour (TWWF), such as pasting properties, thermomechanical properties, dynamic rheological properties, fermentation properties, water distribution states, disulfide bonds (SS), glutenin macropolymer (GMP), and protein secondary structure were investigated. Eight different pretreatments of triticale bran (microwaving, roasting, air frying, stir-frying, atmospheric-pressure steaming, high-pressure steaming, enzymolysis, and solid-state fermentation) were used in the study. The results showed that the pasting properties were improved, where the breakdown and setback values of TWWF were significantly reduced after solid-state fermentation. Solid-state fermentation strengthened the dough elasticity by increasing the storage modulus (G′) and loss modulus (G″) and decreasing the loss tangent (tanδ). The fermentation tolerance and gas retention capacity were enhanced, and the water distribution states were significantly improved. Moreover, the contents of SS, GMP, α-helix, and β-sheet were higher as compared with other pretreatments. In conclusion, solid-state fermentation pretreatment of triticale bran had the most significant improvement in the rheological and functional properties of TWWF. The results could be helpful in selecting the pretreatment for triticale bran that contributes to the development of TWWF-based bakery products. [ABSTRACT FROM AUTHOR]

In this study, the dough sheet wrap‐around was employed to assist the resting process of the semi‐dried noodles comparatively with dough crumbs resting and common dough sheet resting. The gluten network quantitative analysis was carried out to investigate the positive impacts of dough sheet wrap‐around resting in semi‐dried noodles production. The results showed that the dough sheet wrap‐around resting improved the color, surface smoothness, cooking qualities, and eating qualities of semi‐dried noodles. Dough sheet wrap‐around resting for 30 min significantly (p < 0.05) increased the surface smoothness and chewiness by 47.08% and 44.35%, respectively. Furthermore, increased extensibility in the transverse direction of dough sheets generated superior processing properties. The average protein length and width of dough sheets experienced a considerable (p < 0.05) reduction. In contrast, the branching rate was markedly (p < 0.05) augmented, which meant the distribution of gluten network was more uniform and denser. The total protein length and the number of protein network lines both significantly (p < 0.05) increased. The number of transverse protein network lines increased by 28.70%, which was much higher than that (5.77%) of the longitudinal direction. Conclusively, at the optimal dough sheet wrap‐around time of 30 min, the higher‐quality semi‐dried noodles were produced by enhancing the gluten network. [ABSTRACT FROM AUTHOR]

To improve the eating quality of instant wet noodles sterilized via autoclaving, liquid whole egg (LWE) was used as a reinforcer in the noodle recipe and its enhancement mechanism was evaluated. The results revealed that autoclaving significantly decreased the tensile distances of noodles (p < 0.05). The extent of textural deterioration increased with increasing autoclaving temperature. However, the addition of LWE compensated this deterioration. Moreover, LWE inhibited protein unfolding during autoclaving by crosslinking egg proteins with gliadin. The chemical interaction results revealed that the concentration of disulfide bonds increased from 48.95 to 94.96 μmol/g when 20 g/100 g LWE was added to the noodle recipe accompanied by a high proportion of stable conformations (gauche−gauche−gauche), which were transformed to a less stable conformation with increasing autoclaving temperature. A higher concentration of disulfide bonds and stable conformations in instant wet noodles made with LWE inhibited the unfolding of the gluten structure upon autoclaving, stabilizing the secondary structure and contributing to a more compact network upon autoclaving. • Egg addition increased the tensile distance of instant wet noodles. • Disulfide bond was a main interaction in instant wet noodles upon autoclaving. • Egg protein polymerized with gliadin through disulfide bond. • Stable S-S bridge conformation induced high tensile distance upon autoclaving. • Egg addition induced a more compact honeycomb protein network upon autoclaving. [ABSTRACT FROM AUTHOR]

In our study, we explored how gluten's role during dough formation and thermal processing can mitigate the adverse effects of physical factors on product quality. We discovered that a gluten network with a gliadin/glutenin ratio of 5:5 effectively limits oil penetration into the dough's core. This particular ratio is found to reduce the exposure of hydrophobic groups due to the presence of hydrated β-sheet structures. In contrast, gluten networks with higher gliadin proportions than typical wheat gluten tend to be looser, leading to increased chromophore exposure and facilitating more oil absorption. These observations highlighted the complex link between changes in gluten structure, varying protein compositions, and oil content in fried dough sticks. This research provided a foundation for developing specialized low-fat wheat flour and improving the quality of fried dough products. [Display omitted] • Hydrated β-sheet structure linked to reduced hydrophobic groups in gluten. • A 5:5 gliadin/glutenin ratio in gluten network effectively limited oil penetration. • Gluten richer in gliadin was looser, exposing chromophores and absorbing more oil. [ABSTRACT FROM AUTHOR]

In this study, six types of amino acids (Ala, Phe, Glu, Gly, Ser, and Lys) were combined with glucose to produce Maillard reaction products (MRPs) named G-Ala, G-Phe, G-Glu, G-Gly, G-Ser and G-Lys. The effect of MRPs on bread staling was evaluated through texture and sensory analyses during storage. Furthermore, the study comprehensively analyzed the anti-staling mechanisms of MRPs by examining moisture content, starches, and gluten network changes. The results indicated that G-Gly and G-Glu delayed bread staling, with G-Gly showing the most significant effect. Compared with control, the staling rate and starch crystallinity of G-Gly bread decreased by 24.07% and 7.70%, respectively. Moreover, G-Gly increased the moisture content (3.48%), weakly bound water mobility (0.77%), and α-helix content (1.00%) of bread. Component identification and partial least squares regression further confirmed the aldonic acid, heterocyclic acids and heterocyclic ketones in MRPs inhibit water evaporation, gluten network loosening, and starch degradation, thereby delaying bread staling. [Display omitted] • Glucose-derived Maillard reaction products (MRPs) might enhance bread anti-staling. • Adding MRPs to bread enhanced sensory quality and texture, reducing staling rate. • MRPs restrained the starch retrogradation by retarding the starch crystallinity. • MRPs-enriched bread presented stabler gluten networks and higher α-helices content. • Heterocyclic ketones, aldonic and heterocyclic acids of MRPs inhibited bread staling. [ABSTRACT FROM AUTHOR]

Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles. Different approaches have been taken to alter the gluten network structure in order to control the dough properties. In the current review, we summarize the structure and function of wheat protein, including glutenin and gliadin, and describe food components that may affect noodle quality by interacting with wheat protein. In fact, the ratio of glutenin to gliadin is closely related to the viscosity of dough, and disulfide bonds also contribute to the gluten network formation. Meanwhile, wheat protein coexists with starch and sugar in wheat dough, and thus the nature of starch may highly influence gluten formation as well. Salts, alkali, enzymes and powdered plant food can be added during dough processing to regulate the extensional properties of wheat noodles, obtaining noodles of high quality, with improved sensory and storage properties. This review describes specific methods to reinforce the wheat protein network and provides a reference for improving noodle quality. [ABSTRACT FROM AUTHOR]

Dumplings are a traditional Chinese food welcomed by Chinese people. Research has indicated that process of quick-frozen wheat cultivars and their gliadins are all related to the quality and shelf-life of dumplings. Therefore, the effect of freeze–thaw cycles on the textural properties and microscopic characteristics of two types of quick-frozen dumpling wrappers (Zhaomai and Wenmai 19) and conformation of their gliadins were investigated. Scanning electron microscopy showed that Wenmai 19 dumpling wrappers had apparent damage after the first cycle, but Zhaomai wrappers did not reveal significant changes until the fourth cycle. The particle size distribution in the starch granules of Wenmai 19 wrappers varied in terms of mechanical damage, but Zhaomai delayed or avoided such effects. FT-IR found a loose protein structure of the gliadins. Differential scanning calorimetry showed that gliadins of Wenmai 19 degenerated more than those of Zhaomai. The crosslinking of gliadin and glutenin maintained a high-quality gluten network, thus protecting the gliadin stability from ice crystals. In turn, the gliadin maintained the strength of the gluten network. Therefore, raw flours with high-quality protein networks are more suitable for frozen dumplings. Freeze–thaw cycles dramatically decreased the textural characteristics of dumpling wrappers and the microscopic characteristics of their gliadin proteins. Concerning wheat cultivars with weak gluten, flours with high-quality protein networks are more suitable as raw materials for frozen dumplings.

Background and Objectives: Strengthening effects of sodium alginate (AG, anionic gum) and locust bean gum (LBG, neutral gum) on dough's network structures were investigated. Findings: Among all samples, dough containing 0.6% AG showed the longest development and stability time, which was longer than that containing 0.6% LBG by 7.8% and 15.5%, respectively. The relative elastic part of maximum creep compliance (36.26%–59.13%), zero‐shear viscosity (3.69–6.35 × 106 Pa s), elasticity index (0.17–0.44 nm−2), and macroscopic viscosity index (0.14–0.39 nm−2 s) significantly increased with adding AG and LBG. Results of extensograph and dynamic rheology suggested that adding NaCl decreased the tensile energy, storage modulus, and loss modulus of dough containing AG, which might be related to the presence of electrostatic interactions between dough and AG. The bread containing 0.6% AG had a higher specific volume (3.30 ml g−1), height/width ratio (0.74), and springiness (0.93) compared with the bread containing 0.6% LBG. Conclusions: These results showed denser gluten networks were formed in dough containing AG with electrostatic interactions than in dough containing LBG with hydrogen‐bonding interactions, indicating that electrostatic interactions had a more pronounced effect on dough's network structures than hydrogen‐bonding interactions. Significance and Novelty: This investigation could provide useful information for the potential application of AG in the development of whole wheat bread. [ABSTRACT FROM AUTHOR]

The aim of this work was to investigate and compare the effect of arabinoxylan (AX) addition and incorporation on the mixing properties of native and model doughs of different wheat types, to get more insight into the role of AXs in dough formation. In the experiments, flour samples of a wheat variety (normal starch type) and two wheat lines (waxy and high amylose) were used. Model doughs were composed by fractionating flours into starch and gluten followed by subsequent reconstitution according to their original gluten to starch ratio. AX isolate was dosed in 1% and 3% to the native and model doughs. Incorporation of AX was performed by reduction and re-oxidation of wheat dough with dithiothreitol (DTT) and KIO3, respectively. Model doughs behaved similarly to native doughs thus were found appropriate for the model experiments. In general, higher AX level resulted higher dough consistency in every dough system compared to the corresponding base dough, however, the extent of the growth was different. In case of assumed AX incorporation only small differences were found in the mixing properties compared to AX addition. Based on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, some minor but clear changes were observed in the protein subunit profile of AX containing doughs compared to base doughs, but no difference was identified between doughs made by AX addition and AX incorporation. However, the characterization of the gluten-AX interactions requires more detailed investigation, in which a pure gluten-starch-AX model system can offer a valuable, well-defined matrix. [ABSTRACT FROM AUTHOR]

This study investigated the effects of varying proportions of buckwheat flour mixed with wheat flour on the drying characteristics, physical properties, and nutritional quality of instant buckwheat noodle sheets (IBNS). The results indicated that incorporating buckwheat into pure wheat sheets reduced the drying time of IBNS by 10–16.7 min. With the increase in drying time, the amount of free water decreased significantly. The transverse relaxation times (T 2) range gradually decreased, and the overall peak shifted towards the left. During rehydration, sheets with 10% buckwheat content exhibited a rehydration ratio of 17%, which was higher than that of pure wheat sheets. Initially, pure wheat sheets displayed the highest levels of hardness and chewiness during rehydration. The inclusion of buckwheat flour greatly improved the nutritional content and antioxidant capacity of the IBNS. The addition of buckwheat modified the secondary structure of proteins and the ordered structure of starch. Raw sheets with a 10% buckwheat addition demonstrated the highest value of short-range ordered structure (DO) at 2.16. In contrast, noodles with a 30% buckwheat addition showed the highest lacunarity at 38.44 × 10−2. The findings of this study will serve as a theoretical foundation and provide guidance for the production of mixed-grain composite products in the instant food industry. • Adding buckwheat reduced the drying time of IBNS by 10–16.7 min. • IBNS with 10% buckwheat exhibited a rehydration ratio of 17%. • The incorporation of buckwheat promoted the formation of a porous gluten network. • A high content of buckwheat reduced the hardness and chewiness of rehydrated IBNS. • The incorporation of buckwheat increased the antioxidant properties of IBNS. [ABSTRACT FROM AUTHOR]

Monoglycerides are widely used in flour-based products, but the roles of their dispersibility and acyl chain length remain unclear. This study investigated the effects of monoglycerides with different chain lengths (C12, C16, C18) dispersed in deionized water (DW) or 95 % ethanol (EE) on fresh noodle quality. Ethanol (2 mL per 200 g flour) had no significant effect on noodle properties, but monoglycerides in EE significantly altered gluten structure through covalent and non-covalent interactions, forming a denser gluten network, as observed by CLSM. Starch-lipid complex formation was confirmed by FT-IR, Raman, and XRD, enhancing cooking and immersion performance. Monoglycerides in EE were more effective than in DW, with impact orders: DW (C12 > C16 ≈ C18) and EE (C12 < C16 < C18), indicating solvent selection was more critical than chain length. This study refined the application method of monoglycerides, enhancing their functional performance and contributing to elevated noodle performance. • Monoglycerides improved the cooking quality and immersion resistance of noodles. • The action of monoglycerides in noodles seriously depended on their dispersity. • Dispersity exceeds chain length in deciding the action of monoglycerides in noodles. [ABSTRACT FROM AUTHOR]

The present study investigated the effect of flaxseed gum (FG) in wheat flour on the oil absorption capacity of deep-fried dough sticks (DFDS) and the underlying mechanism. Results showed that the addition of FG limited the oil uptake of the dough during the deep-frying process. The lowest oil content in DFDS was observed in the group in which 1.0 % FG was added. To elucidate the underlying mechanism, the rheological properties of the dough, secondary structure of protein, covalent and noncovalent bonds, and the microstructure of gluten were investigated. The viscoelasticity, covalent and noncovalent bonds of gluten increased with the addition of FG. In terms of the secondary structure of gluten, the β -sheets content increased, while the content of α -helices and β -turns decreased with the addition of FG. The results regarding the microstructure indicated that there were fewer breakages in the dough with FG, which showed a denser gluten network. The denser gluten network contributed to the reduced ability of oil uptake in DFDS. Interestingly, the lowest oil content and the highest moisture content of DFDS were observed when 1.0 % FG was added, resulting in a 30.27 % decrease in oil content and an 11.67 % increase in moisture content compared with the control group. Additionally, both the covalent and noncovalent bonds in gluten protein were the strongest with 1.0 % FG addition, where the β -sheets content was highest. This study revealed the effect of FG on the formation of the gluten network, offering a potential approach for the production of high-quality DFDS. [Display omitted] • The addition of FG enhanced the intermolecular force of gluten protein in dough. • The presence of FG favoured the formation of β -sheets rather than α -helixes. • The evaporation of water in dough was retarded in the presence of FG over frying. • The addition of FG limited the oil uptake capacity of deep-fried dough sticks. • Densification of the gluten network was attributed to the reduction of oil in DFDS. [ABSTRACT FROM AUTHOR]

[Display omitted] • Three HMW-GSs at Glu - D1 showed obvious differences during fresh noodles processing. • The cooked fresh noodles with subunits 3 + 12 had an excellent quality. • Subunits 3 + 12 had the best ability of hydration and resisting mechanical. • Subunits 2 + 12 had a poor ability to resist mechanical. • Subunits 5 + 10 had a poorly hydrated ability. In this study, dynamic behaviors of proteins and water during fresh noodles processing associated with the quality of fresh noodles were systematically investigated by using wheat near-isogenic lines carrying high-molecular-weight glutenin subunits (HMW-GS) 2 + 12, 3 + 12 or 5 + 10 at the Glu - D1 locus. The results showed that subunits 5 + 10 tend to form a complex gluten network and had a poorly hydrated ability, that prevent the intrusion of external water during cooking; subunits 3 + 12 formed a moderate strength gluten network that generated a medium ability to resist the hydrated and mechanical treatment, which explained the highest water absorption and less cooking loss of cooked noodles; while subunits 2 + 12 formed fragile protein aggregates that had a poor ability to resist mechanical. The findings demonstrated that subunits 3 + 12 provided a suitable gluten network which was crucial for intrusion and hydration of external water thus formed a uniform gluten network and excellent fresh noodle quality. [ABSTRACT FROM AUTHOR]

Instant dough sheets (IDS) as an improvement on traditional food products face issues in industrial production such as long rehydration time and poor quality. This paper examines the water migration pattern and structural changes of starch and protein during the steaming process of raw dough sheets (RDS) and analyzes the impact of these changes on the rehydration properties and quality of IDS. The results showed that steaming decreased the mobility of hydrogen protons. After steaming, the predominant form of water (more than 60%) was weakly bound water. Magnetic Resonance Imaging (MRI) images revealed that water migrated from the surface to the interior of the RDS and redistributed hydrogen protons. Meanwhile, steaming reduces the viscosity of starch and enhances the degree of gelatinization and thermal stability of starch. After steaming, a strengthened gluten network and a stable protein secondary structure were observed in RDS. This ameliorated the cooking qualities (cooking loss ≤8.15%, rehydration time ≤358s) and the texture properties. Hence, proper steaming can significantly enhance the quality of IDS by increasing the proportion of bound water and reinforcing the gluten network of RDS. Its purpose is to establish a theoretical foundation for the development of superior IDS. • Steaming enhances water-solid interaction of raw dough sheets (RDS). • RDS forms a dense gluten network structure during the steaming process. • Steaming promotes starch gelatinization in RDS. [ABSTRACT FROM AUTHOR]

The effect of four kinds of potato flour with different gelatinization degrees on the quality of steam bread was investigated in the present study. Results showed that medium-well flour (MWF) and potato flakes (PF) steamed bread, particularly MWF steamed bread, possessed the desired product properties liked by consumers. The MWF steamed bread had the highest appearance score (42.78) and total sensory evaluation score (81.60), and the PF steamed bread exhibited the highest specific volume (1.84 mL/g) and taste score (43.05). An increase in the degree of potato flour gelatinization led to an increase in dough gas retention coefficient from 80.20 mL/100 mL to 85.17 mL/100 mL and a more uniform and dense dough microstructure. During dough preparation, the increased gelatinization degree of potato flours enhanced the hydroscopicity competition between potato starch and gluten, resulting in a flocculent gluten network and increased potato starch volume during steaming. During steaming, steamed bread with higher gelatinization degree of potato flour formed a homogenous and dense starch gel-gluten double network, making them softer with more uniform gas cells and larger specific volume. Thus, this study provides a perspective of the effect of starch gelatinization on steamed bread quality. • The gelatinization degree of potato flour affects the dough micromorphology. • No disintegrative potato starch in steam bread wasn't fully gelatinized by steaming. • Starch gel–gluten network affects the specific volume of steam bread. • Medium-well flour steam bread possess the desired properties by consumers. [ABSTRACT FROM AUTHOR]

The addition of potato to wheat flour extends the nutritional values of bread. However, the adverse effects mediated by high dietary fiber in potato flour could affect the formation of gluten matrix. The water dynamics and distribution determined by the Low field nuclear magnetic resonance (LF-NMR) demonstrated a competitive water binding of dietary fiber, resulting in the partial dehydration and conformational changes of gluten protein complexes. Besides, the microstructure of the dough characterized by Scanning electron microscope (SEM) suggested that the insoluble cellulose could block the continuity of gluten from the spatial position, thereby negative affecting the mechanical properties of the dough. In our study, addition of cellulase and/or pectinase apparently mitigated the gluten aggregation and dehydration, contributing to the formation and the continuity of the three-dimensional gluten network. As a consequence, the specific volume of the bread was increased by 40.2%, and the hardness was reduced by 64.48%. • Potato flour leads to the aggregation or abnormal folding of protein complexes. • Competitive water binding of dietary fiber induces partial dehydration of gluten. • The steric hindrance of cellulose impedes the spread of gluten matrix. • Enzymatic treatment makes the potato-wheat flour dough more flexible. [ABSTRACT FROM AUTHOR]

The emergence of chronic diseases has increased interest in foods with high nutritional value and health benefits. In particular, high-fiber food is becoming more popular. However, current milling processes extract the grain cortex, which contains most of the dietary fiber. This results in commercial available flour that contains mainly of starch and protein, but is lacking in dietary fiber. The direct addition of purified dietary fiber from wheat bran to processed flour results in enriched flour with improved nutritional properties without the issues of high enzymatic activity, high lipid content, and short shelf life associated with whole wheat flour. This review discusses the supplementation of supplementing flour products with wheat bran dietary fiber (WBDF) and how WBDF affects the quality of flour products by influencing dough components, especially protein. Challenges of WBDF supplementation in flour products are discussed and solutions are proposed. WBDF-enriched flour has a longer shelf life than whole wheat flour. WBDF can weaken the gluten network structure and change the secondary structure of glutenin to change the gluten network strength and protein properties of the dough. This is due to changes in the physical structure and chemical bonds of WBDF and gluten. Understanding effects of WBDF on gluten protein should guide the development and production of improved flour products. Overall, using modified WBDF can expand the application range and improve the market appeal of WBDF-rich flour products. [Display omitted] • Wheat bran dietary fiber is a good nutritional additive for wheat flour. • WBDF may affect the properties of starch by influencing the moisture in the dough matrix. • WBDF can alter the secondary structure of gluten proteins likely by affecting the protein chemical bonds. • To obtain products with increased value, it is important to control the particle size and extraction method of WBDF. • Effective methods of WBDF modification are summarized. [ABSTRACT FROM AUTHOR]

The purpose of this study was to elucidate the effects of two‐stage resting (dough crumbs and dough sheets resting) on the quality of dried noodles. An improvement mechanism was explored according to the texture of dough sheets, gluten network, and microstructure of cooked noodles. After two‐stage resting, the extensibility of dough sheets, the contents of glutenin macro polymer (GMP), and disulfide bonds (S‐S) increased significantly (p <.05), whereas the content of sulphydryl group (‐SH) significantly declined. From the perspective of microstructure, the average length and width of dough sheets protein experienced a significant reduction (p <.05); however, the branching rate, the number of protein lines, and the total length of the protein lines significantly increased (p <.05). Furthermore, the average network line length and width of cooked noodles were significantly reduced as the branching rate rose (p <.05); meanwhile, the number of holes significantly increased while the average area significantly decreased (p <.05). Overall, the two‐stage resting has improved the quality of dried noodles and contributed to a more uniform and compact gluten network distribution. [ABSTRACT FROM AUTHOR]

In this study, the potato whole flour was added to wheat flour with wheat gluten was auxiliary added to make potato noodle. Three groups of the potato powder noodles with different total flour content were studied from three levels: texture characteristics, microstructure and physicochemical properties of noodles. It was found that the potato powder had a certain effect on the mechanical properties of dough, the formation and structure of gluten network, and the cooking parameters and appearance of noodles. The results showed that the overall index was the best when the total amount of the potato powder was 20% (g/g)and the amount of gluten was 0.03% (g/g). It was also found that the effect of the potato powder on dough was bidirectional. The effect of the potato starch on the dough was negative, but the polysaccharides and protein in the potato powder may have a positive effect on the dough and gluten network. At the same time,the addition of wheat gluten can improve the stability of dough and the quality of noodles.

The two-stage dough mixing process was innovated to improve the qualities of bread made from potato flour (PF) and wheat flour at a ratio of 1:1 (w/w). The final dough was first prepared from wheat flour before being added with PF. The effects of the method on enhancing the dough qualities were verified, and the distribution of water in gluten-gelatinized starch matrix of the doughs was investigated. We observed that the bread qualities were improved, as reflected by the increase of specific volume from 2.26 to 2.96 mL g–1 and the decrease of crumb hardness from 417.93 to 255.57 g. The results from rheofermentometric measurements showed that the dough mixed using the developed mixing method had higher maximum dough height value, time of dough porosity appearance, and gas retention coefficient, as well as enhanced gluten matrix formation compared to that mixed by the traditional mixing method. The results from low-field nuclear magnetic resonance confirmed that the competitive water absorption between gluten and gelatinized starch could restrict the formation of gluten network in the dough mixed using the traditional mixing process. Using the novel mixing method, gluten could be sufficiently hydrated in stage 1, which could then weaken the competitive water absorption caused by gelatinized starch in stage 2; this could also be indicated by the greater mobility of proton in PF and better development of gluten network during mixing.

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Formation of the gluten network depends on glutenin crosslinking via disulfide bonds, and wheat protein disulfide isomerase (wPDI) plays an important role in this process. Here, we identify a substrate gluten protein of wPDI and the mechanism underlying wPDI-promoted glutenin crosslinking. Farinographic, rheologic, and alveographic analysis unambiguously proves that wPDI improves gluten network formation, which is directly observed by 3D reconstruction of the gluten network. Protein analysis and LC-MS/MS reveal that glutenin subunit 1Dx5 is primarily recruited by wPDI to participate in gluten network formation, and its cysteine-containing N-terminal domain (1Dx5-NTD), which harbors three cysteine residues for crosslinking, is purified. 1Dx5-NTD interacts with wPDI in both redox states, possibly folded by reduced wPDI and then catalyzed by oxidized wPDI, as further evidenced by wPDI-promoted self-crosslinking. Consistent with macroscopic observations, our results suggest that wPDI folds 1Dx5-NTD into β-strand structure that favors disulfide bond formation., (© The Author(s) 2024. Published by Oxford University Press on behalf of National Academy of Sciences.)

Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles. Different approaches have been taken to alter the gluten network structure in order to control the dough properties. In the current review, we summarize the structure and function of wheat protein, including glutenin and gliadin, and describe food components that may affect noodle quality by interacting with wheat protein. In fact, the ratio of glutenin to gliadin is closely related to the viscosity of dough, and disulfide bonds also contribute to the gluten network formation. Meanwhile, wheat protein coexists with starch and sugar in wheat dough, and thus the nature of starch may highly influence gluten formation as well. Salts, alkali, enzymes and powdered plant food can be added during dough processing to regulate the extensional properties of wheat noodles, obtaining noodles of high quality, with improved sensory and storage properties. This review describes specific methods to reinforce the wheat protein network and provides a reference for improving noodle quality.

To understand the effects of A‐ and B‐type wheat starch on noodle quality, two noodle models with (Model 1) and without (Model 2) gluten were constructed with five different ratios of A‐ to B‐granules (100A‐0B, 75A‐25B, 50A‐50B, 25A‐75B, and 0A‐100B). With increasing proportions of B‐granules, the noodle structures of Models 1 and 2 became increasingly dense. The cooking loss, water absorption, proportion of free water, chewiness, cohesiveness and resilience decreased from 35.64 to 15.49%, 240.92 to 228.58%, 88.89 to 85.98%, 21.93 to 13.24 N, 0.77 to 0.56, and 0.61 to 0.36, respectively, with the increased proportion of B‐granules in Model 2, while those parameters normally presented "V" or inverted "V" trends in Model 1. Compared to their counterparts in Model 2, gluten networks with 25–50% B‐granules had an outstanding ability to increase the percentage of tightly bound water, hardness, chewiness and springiness by 4.50%, 24.07 N, 25.05 N, and 0.17 at most and reduce the proportion of free water and water absorption by 5.56 and 73.70% at most, respectively. The results indicated that the effect of the gluten network on noodle qualities may partially depend on its structure, which is shaped by the granule size distribution. Compared to the other characteristics of noodles, the springiness was influenced by a more complicated mechanism involving A‐ and B‐granules in Model 2, while it was strongly affected by the gluten network under the given experimental conditions in Model 1. [ABSTRACT FROM AUTHOR]

The texture properties after cooking for 12 min were selected to optimize the sheeting parameters, and the results were verified using the comprehensive quality of dried noodles. The distribution of water, characteristics of gluten protein, and interaction between gluten network and starch were analyzed to clarify the mechanism of the quality of dried noodles. Results showed that the optimal folding angle was 45°, under this condition, the largest anti-extension displacement perpendicular to the rolling direction and the smallest cooking loss were obtained. The hardness and smoothness of cooked noodles increased by about 14% to 17%. Further, the transverse relaxation time of strongly bound water significantly decreased, while the relative content and binding strength increased. The hydrogen bonds and α-helix contents increased by about 68.8% and 53.1%, respectively. Folding and sheeting enhanced the combination of starch granules and gluten network causing, decreased in the average length and porosity of the gluten network. It is depicted from the results that the method of optimizing the sheeting process based on the texture of dried noodles cooked for 12 min was feasible. And the 45° folding and sheeting could help to improve the quality of dried noodles., (© 2024 Wiley Periodicals LLC.)

In bread, NaCl plays a number of roles including improving flavor, functionality, dough handling, and prevention of sticky dough. Its reduction can create significant processing challenges. As such, the dough handling properties for four wheat cultivars (Pembina, Roblin, McKenzie, and Harvest) were investigated as a function of NaCl (0–4%) level. In terms of dough rheology, both cultivar and NaCl level were significant factors. The maximum deformation (Jmax) in the dough decreased with increasing NaCl levels, indicating that the gluten network became stronger so that it was able to resist the imposed stress. For extensibility, increasing the levels of NaCl resulted in increased resistance to extension for all cultivars. Dough stickiness was shown to be both cultivar and salt level dependent, with weaker cultivars showing higher stickiness. Findings for water association indicated that with the addition of NaCl there was less free water among the different cultivars and an increase in the water associated with the starch‐fraction. Dough morphology measurements supported rheology trends; the stronger dough producing cultivars created more elongated protein polymers with a unidirectional network whereas the weaker cultivars created porous multidirectional networks. Overall, Pembina and Roblin formed stronger gluten networks than McKenzie and Harvest, however, the effect of NaCl level was shown to be cultivar dependent. Findings indicate that careful cultivar selection will help mitigate challenges in dough handling within a reduced NaCl environment. [ABSTRACT FROM AUTHOR]

The changes in the gluten network during extrusion treatment were studied by assessing the polymerization behavior of glutenin. Gluten samples were extruded at different barrel temperatures, screw speeds, and flow rates. The results indicated that high molecular weight glutenin subunits increased while free sulfhydryl groups and low molecular weight glutenin subunits decreased as the screw speeds and flow rates increased during extrusion treatment. Specific β-sheet structures of gluten clearly increased, while α-helices and β-turns fluctuated during extrusion processing, thus forming a tight gluten network. The characteristics of the protein network were evaluated by confocal laser scanning microscopy. The results showed that a homogeneous and denser gluten network was formed at higher extrusion temperatures during the extrusion process, which may be related to the polymerization of low-molecular-weight glutenin subunits. This study provides a theoretical basis for the improvement and regulation of extrusion quality during the gluten extrusion process. [ABSTRACT FROM AUTHOR]

Backgrounds and objectives: Time differences in processing with mechanized bread‐making cause changes in the rheological properties of dough. The effect of the addition of acid‐soluble wheat protein (ASP), mainly composed of gliadin, on these changes was examined. Findings: Bread rolls were prepared from the same batch of dough in two different floor times. The shape of bread rolls became wider when the floor time was extended to 40 min compared with the normal time of 20 min. The addition of ASP to dough (0.5% or 0.75%) led to a reduction in the influence of the time difference. The stress applied to the sheeting roller in the molding process increased with extended floor times, although this was suppressed by the addition of ASP. Farinograph and extensigraph results as well as the results of the microstructure analysis performed using a scanning electron microscope showed that the addition of ASP to dough favorably changed the gluten network structure. Conclusions: In mechanized bread‐making, the addition of ASP contributed to the uniformity of the product quality by suppressing changes in the rheological properties of dough during production. Significance and novelty: The results revealed that the addition of ASP could potentially provide industrial uniformity to various bread products in mechanized bread‐making. [ABSTRACT FROM AUTHOR]

[Display omitted] • Ultrasonic treatment decreased molecular weight and viscosity of AX. • WUAX induced single arrangement of gluten protein structure. • Increasing ultrasonic duration alleviated the destructive effect of AX on gluten. • Increased AX content aggravated the weakening of gluten network. This study aims to the effect of arabinoxylan (AX) on gluten quality. Ultrasonic treatment is utilized to degrade water unextractable arabinoxylans (WUAX) from wheat bran, which obtains three molecular weights of AX. The results indicate that the shear viscosity and particle size of AX were decreased and the ζ-potential was increased after ultrasonic treatment. Analysis of the gluten shows that the free SH of gluten with 6% WUAX, SAX10, and SAX30 (ultrasound duration for 10 min and 30 min) was increased by 51.9%, 48.1%, and 17.0%, respectively, whereas the free SH of 2% SAX30-gluten was increased by 19.8%. Furthermore, WUAX impaired the viscoelasticity properties of gluten, while SAX30 improved the viscoelasticity of gluten. WUAX induced the open, fragile, and discontinuous structure of gluten. On the contrary, SAX30 promoted the formation of the compact and regular gluten structure. Overall, ultrasonic as a non-chemical treatment could be used to improve the quality of whole-wheat foods. [ABSTRACT FROM AUTHOR]

Brewer’s spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a ‘source of fibre’ (3 g/100 g) and a ‘high in fibre’ (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker’s flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72–4.66 mL/g), a soft crumb texture (4.77–9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17–4.38 mL/g) and a harder crumb (6.25–36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.

Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and minerals. As the relation between diet and health became a priority for the consumers, the development of healthy foods enriched with functional ingredients increased substantially. Dairy products represent an alternative for new products and can be used to enhance the functional and nutritional value of bakery products. The addition of yoghurt and curd cheese to wheat bread was studied, and the impact on the dough rheology, microstructure, bread quality, and sensory properties were evaluated. Dairy product additions from 10 to 50 g and higher levels up to 70 g of yoghurt and 83 g of curd cheese were tested. Replacements were performed on wheat flour basis and water absorption. It was observed that the yoghurt additions had a positive impact on the rheology characteristics of the dough. For curd cheese additions, the best dough evaluated on extension was the 30 g of wheat flour formulation. In both cases, the microstructure analysis supported the results obtained for doughs and breads. These breads showed a significant improvement on nutrition profile, which is important to balance the daily diet in terms of major and trace minerals and is important for health-enhancing and maintenance. Good sensorial acceptability for breads with 50 g of yoghurt and 30 g of curd cheese was obtained. [ABSTRACT FROM AUTHOR]

Highlights • The microwave treatment caused protein denaturation in treated samples. • The microwave treatment affected the polymeric protein arrangement. • The microwave treatment greatly affected pasting characteristics of wheat flour. • The microwave treatment compromised sensory acceptability of pasta. Abstract The influence of microwave treatment of hydrated durum wheat kernels of two different cultivars (cv Aureo and Sfinge), on wholemeal flour and pasta quality was addressed. Size exclusion-HPLC and electrophoresis analysis were used to investigate changes in the gluten network arrangement as affected by the microwave treatment. Rheological properties of dough, cooking quality and sensory properties of pasta were also assessed. Results suggested that the microwave treatment on hydrated durum wheat kernels blocks gluten protein conformation through S S bonds formation and the free -SH are no longer able to create a strong network during pasta processing, due to the conformational changes. Rheological study of dough confirmed that the modifications induced by microwave treatment greatly affected pasta making characteristics of wheat flour, with significant negative consequences on product quality, especially for pasta cooking quality. Pasta from treated durum wheat showed low sensory quality, mainly due to high bulkiness and adhesiveness. [ABSTRACT FROM AUTHOR]

Abstract Chloride salts can serve as sodium chloride (NaCl) substitutes in wheat dough for sensory or technological reasons. Therefore, the effect of different substitutes on wheat dough development during mixing (optimum water absorption, dough development time, stability) and fermentation (maximum dough height) with a material-adapted water addition and mixing time were investigated. The substitutes had effects on all measures at a level of 2 g salt 100 g−1 wheat flour, with the exception of KCl. The intensity of the effect significantly followed the Hofmeister series due to an altered hydration behavior of the structure-determining gluten proteins. The experiments were supported by CLSM micrographs combined with image analysis. Next to an absolute substitution, the main focus of the study were concentration dependent functionalities of the chloride salts. Therefore, concentration dependent rate constants were calculated based on the application of different concentration levels of the chloride salts. These rate constants showed in all cases a similar tendency following the Hofmeister series. Graphical abstract Unlabelled Image Highlights • Different chloride salts in wheat dough result in different dough functionalities. • Dough development functionalities with sodium substitutes follow Hofmeister series. • Concentration dependent rate constants distinguish minor components in dough. • Absolute substitution & rate constants of chloride substitutes follow the same trend. [ABSTRACT FROM AUTHOR]

[Display omitted] • The migration of water in frozen dough was restricted by compound modifier (CM). • The deterioration of rheological properties in frozen dough was minimized by addition of CM. • The aging of frozen dough steamed bread was significantly delayed by addition of CM. • CM strengthened the gluten network and delayed the quality deterioration of frozen dough. To retard the quality deterioration of the dough during frozen storage, the effects of a compound modifier (CM) comprised of sodium stearoyl lactate, VC, and β-glucanase on the properties of the frozen dough, as well as the quality of the frozen dough steamed bread were investigated. The results revealed that CM restricted the migration of water in the dough and improved its rheological properties. Furthermore, CM minimized the deterioration of specific volume and textural properties, and prevented starch retrogradation in the frozen dough steamed bread. Moreover, the addition of CM strengthened the secondary structure of gluten protein and formed a more resilient gluten network. The microstructure of the frozen dough steamed bread showed that CM reduced the damage caused by ice crystals on the gluten network. Overall, the use of CM strengthened the gluten network and effectively delayed the quality deterioration of the frozen dough, thus is potential as an improver for frozen dough. [ABSTRACT FROM AUTHOR]

Disulfide bonds play a pivotal role in maintaining the natural structures of proteins to ensure their performance of normal biological functions. Moreover, biological molecular assembly, such as the gluten network, is also largely dependent on the intermolecular crosslinking via disulfide bonds. In eukaryotes, the formation and rearrangement of most intra- and intermolecular disulfide bonds in the endoplasmic reticulum (ER) are mediated by protein disulfide isomerases (PDIs), which consist of multiple thioredoxin-like domains. These domains assist correct folding of proteins, as well as effectively prevent the aggregation of misfolded ones. Protein misfolding often leads to the formation of pathological protein aggregations that cause many diseases. On the other hand, glutenin aggregation and subsequent crosslinking are required for the formation of a rheologically dominating gluten network. Herein, the mechanism of PDI-regulated disulfide bond formation is important for understanding not only protein folding and associated diseases, but also the formation of functional biomolecular assembly. This review systematically illustrated the process of human protein disulfide isomerase (hPDI) mediated disulfide bond formation and complemented this with the current mechanism of wheat protein disulfide isomerase (wPDI) catalyzed formation of gluten networks.

Fourier transform infrared spectroscopy (FT-IR) was used to study dehydration of the gluten network caused by supplementation of the model and gluten dough by celluloses differing in particle size and chemical structure. Wheat gluten and model flour reconstituted from wheat starch and wheat gluten was mixed with microcrystalline cellulose, Avicel microcrystalline cellulose PH 101 and PH 302, cellulose (20 μm) and 2-hydroxyethylcellulose in five concentrations: 3%, 6%, 9%, 12% and 18%. Analysis of the gluten dough – cellulose spectra shows bands connected with hydrated β-sheets (1594 cm −1 ) and microvoids (3422 cm −1 ) which indicate adequate hydration of the gluten network in the gluten dough. Contrary to gluten dough – cellulose, difference spectra of model dough – cellulose shows signs of gluten dehydration e.g. H-bonding in β-turns (1659 and 1665 cm −1 ) and antiparallel-β-sheets (1683 cm −1 ). Presence of the bands at ca. 1221 and 1313 cm −1 indicate incorporation of the celluloses into gluten network in the gluten and model doughs. Both phenomenon, incorporation of the celluloses accompanied by a decrease in their crystallinity as well as two-fold reduction of the water addition during preparation of supplemented doughs may contribute to the dehydration of gluten network. [ABSTRACT FROM AUTHOR]