Rheological and structural insights into frozen dough from wheat varieties with varying gluten content

文献类型： 外文期刊

第一作者： Rasheed, Mohsin

作者： Rasheed, Mohsin;Guo, Boli;Li, Ming;Yang, Jingjie;Zhang, Yingquan;Zhang, Bo;Guo, Boli;Li, Ming

作者机构：

关键词： Wheat variety; Gluten; Structural; Rheology; Frozen dough

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 319 卷

页码：

收录情况： SCI

摘要： The effects of varying gluten content on frozen dough performance over 90 days of storage were investigated from macroscopic to microstructural perspectives. High-gluten dough exhibited smaller increases in hardness, minor reductions in springiness, cohesiveness, adhesiveness and storage/loss modulus. Protein analysis revealed that high-gluten dough showed the smallest increase in sulfhydryl (-SH) content (10.38 to 15.84 mu mol/g), whereas low-gluten dough showed the largest increase (8.34 to 18.87 mu mol/g). Additionally, Low-gluten dough exhibited the highest reduction in glutenin macropolymer content (86.72 %) compared to high-gluten dough (21.82 %). Scanning electron microscopy revealed more pronounced structural degradation in low-gluten dough, while secondary structure analysis showed a shift from alpha-helix to beta-sheet, beta-turn, and random coil conformations. Correlation analysis revealed that alpha-helix was positively correlated with cohesiveness, adhesiveness, and springiness, whereas beta-sheet was negatively correlated with these properties. Therefore high-gluten wheat flour is recommended for frozen dough production, as it better preserves functional and structural properties during frozen storage.

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