[en] The present study sought to investigate the rheological properties of wheat starch-gluten (WS-G) and potato starch-gluten (PS-G) model doughs with different gluten fractions to elucidate the effectiveness of using model dough to predict wheat dough properties. The highest linear viscoelastic region, frequency dependence, maximum creep compliance and the lowest viscoelastic modulus and zero shear viscosity were observed in the wheat dough, followed by WS-G and PS-G model doughs. PS exerted a more significant damage effect on the gluten network while WS shared a tight integration with gluten protein, forming a more stable dough structure. The viscoelasticity of the model doughs shared a close association with the wheat dough under increased gluten fraction, while the frequency dependence of the model doughs showed no trend towards wheat dough. Therefore, starch-gluten model dough could not fully stimulate the functionality of wheat dough irrespective of its gluten fraction.
Disciplines :
Food science
Author, co-author :
Xu, Fen ; Université de Liège - ULiège > TERRA Research Centre ; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Liu, Wei; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Zhang, Liang; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Liu, Qiannan; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Hu, Xiaojia; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Wang, Feng; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Zhang, Hong ; Université de Liège - ULiège > Centres généraux > Institut Confucius ; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Hu, Honghai ; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Language :
English
Title :
Prediction of the rheological properties of wheat dough by starch-gluten model dough systems: effect of gluten fraction and starch variety
Publication date :
April 2022
Journal title :
International Journal of Food Science and Technology
NSCF - National Natural Science Foundation of China
Funding text :
This work was supported by the National Natural Science Foundation of China [grant number 31601507]; the Agricultural Science and Technology Innovation Program [grant number CAAS‐ASTIP‐IFST]; and the China Agriculture Research System of MOF and MARA [grant number CARS‐09‐P27].This work was supported by the National Natural Science Foundation of China [grant number 31601507]; the Agricultural Science and Technology Innovation Program [grant number CAAS-ASTIP-IFST]; and the China Agriculture Research System of MOF and MARA [grant number CARS-09-P27].
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