Moderate addition of B-type starch granules improves the rheological properties of wheat dough

文献类型： 外文期刊

第一作者： Guo, Lei

作者： Guo, Lei;Wang, Qingru;Chen, Heng;Wu, Daying;Dai, Cuican;Chen, Yifei;Ma, Yanrong;Wang, Zhonghua;Li, Hongxia;Gao, Xin;Guo, Lei;Wang, Qingru;Chen, Heng;Wu, Daying;Dai, Cuican;Chen, Yifei;Ma, Yanrong;Wang, Zhonghua;Li, Hongxia;Gao, Xin;Cao, Xinyou;Gao, Xin;Gao, Xin;Cao, Xinyou

作者机构：

关键词： Wheat quality; B-type starch granules; Micro-structure of gluten; Gluten-starch interaction; Dough rheological properties

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）

ISSN： 0963-9969

年卷期： 2022 年 160 卷

页码：

收录情况： SCI

摘要： The quality traits of wheat grain ultimately determine the performance of wheat flour and dough, which is crucial to end-products. However, to combine high yield and good grain quality has been a great challenge in wheat breeding. In this study, the different sized A-and B-type starch granules were fractioned to investigate their effects on the physicochemical properties of wheat flour and rheological properties of wheat dough using three substitution levels (5, 10, and 15%). Results showed that 5% B-type starch granules addition increased the percentage of SDS-unextractable polymeric protein, optimized the dough network, and increased the bond water content, and thus improved the dough rheological properties. The addition of A-type starch granules or excessive B-type starch granules diluted and destroyed the structure of gluten, and reduced the dough strength. Therefore, a possible strategy for combining wheat quality and yield was proposed, that is, replacing protein content with B -type starch granules at a proper level, which has profound implications for wheat breeders to look at and address trade-offs between the quality and yield of wheat in future.

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