Moderate addition of B-type starch granules improves the rheological properties of wheat dough
Lei Guo, Qingru Wang, Heng Chen, Daying Wu, Cuican Dai, Yifei Chen, Yanrong Ma, Zhonghua Wang, Hongxia Li, Xinyou Cao and Xin Gao
Food Research International
https://doi.org/10.1016/j.foodres.2022.111748
Abstract
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.