Work

Investigation of the behavior of wheat flour dough under different sheeting-resting cycles and temperatures: Large deformation rheology and gluten molecular interactions

Year: 2025

Type: article

Abstract: The molecular mechanisms underlying the structural changes in wheat flour dough subjected to repeated sheeting-resting treatments at two temperatures were investigated. The results revealed that alternating calendering and resting processes significantly contributed to the formation of a well-developed and organized gluten network, thereby enhancing the dough's resistance to deformation. Multiple complex treatments in a low-temperature environment promoted the formation of small aggregated proteins and monomeric proteins. In contrast, treatments at a high-temperature environment facilitated the formation of large aggregated proteins, reaching a maximum of 23.58 mg/g. The contribution of ionic and hydrogen bonding was maximum in the dough after two and three alternating treatments in both low- and high-temperature environments, while the strength of hydrophobic interactions remained weak. Furthermore, a combination of noncovalent interactions and sulfhydryl disulfide bond transitions induced notable changes in the structure of the glutenin molecular chain. • The strength of the dough increased after repeated sheeting and relaxation. • Sulfhydryl oxidation was inhibited in low-temperature environment. • Prolonged operation in a high-temperature environment enhanced the noncovalent interactions. • Stacking of gluten chains occurred after repeated calendering and resting.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102366

Authors: Yu-ling Yang, Long Yang, Er-qi Guan, Ke Bian

Institutions: Anhui Science and Technology University, Henan University of Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330